Name: Roasted Red Pepper and Artichoke Dip
Prep time: 5 min
Total time: 5 min
Ingredients: 1 7 oz. jar roasted red pepper (drained); 1 6 oz. jar marinated artichoke hearts (drained); ½ cup minced fresh parsley (stems removed, dried will do in a pinch); ½ cup fresh grated Parmesan cheese; ⅓ cup extra virgin olive oil; 4 cloves garlic (chopped or minced); 1 tablespoon fresh lemon juice; salt and pepper to taste

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This easy Roasted Red Pepper and Artichoke Dip is the perfect appetizer. Light and healthy, yet bold in flavor. Serve at your next gathering and wow guests with its rich and delicious flavor!

Appetizers are the best part of entertaining. Seriously, small bites are so tasty, work well with our little friends Mr. cracker and Mr. chip, and you often make them with some sort of cheese!

It's fun when you can find one that's delicious, pretty healthy, vegetarian, and can be made in less than 5 minutes!

Entertaining made simple for sure!

Other simple apps include Homemade Hummus, Goat Cheese and Honey Bites, and Meatball Parmesan bites.

Ingredients

Here's what you'll need to make this Mediterranean dip.

Jar of roasted red peppers - we often get a jar at Trader Joe's.
Jar of marinated artichoke hearts - again, we pick them up from Trader Joe's.
Fresh Italian parsley - stems removed.
Parmesan cheese - freshly grated parm is best.
Extra virgin olive oil
Garlic - fresh garlic, chopped or minced.
Lemon juice - freshly squeezed.
Salt and pepper

The full ingredient list is found in the printable recipe card below.

Directions

Add all the ingredients to your food processor or blender.
Pulse for a minute or so until the mixture becomes the texture of chunky pesto.
Place in a serving bowl or store to enjoy later!

How to serve red pepper dip

It's easy to serve this red pepper tapenade with warm pita bread, pita chips, or crackers.
Use it for a dip for fresh veggies or over roasted vegetables.
Spread it over toasted Italian bread for a quick and easy bruschetta.
Use it as a sauce for Baked Chicken Tenders or over grilled chicken.

We've even put it over pasta for a quick dinner! Love that it's also a healthy food recipe, so you don't feel guilty eating it all in one sitting!

The flavors blend together even better overnight, so it's yummier the next day. Make it ahead or save some for later. Either way, it's good!

Recipe tips and tricks

This is a wonderful make-ahead dip. It will actually be better the next day as the flavors meld together.
Roasted Red Pepper and Artichoke Dip will keep in the refrigerator for about a week.

Red pepper dip storage

To Store - refrigerate leftover dip in an airtight storage container for up to 4 days.
To Freeze - you can freeze this dip in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and give it a good stir before serving.

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Printable Recipe