Roasted Red Pepper and Artichoke Dip
Roasted Red Pepper and Artichoke Dip is a luscious, creamy dip destined to become your go-to party appetizer. With a flavor profile that's both piquant and subtly tangy, it'll disappear faster than you can say 'dip.' The vibrant hues of roasted red peppers, quartered artichoke hearts, and chopped sun-dried tomatoes create a visually stunning dish that's sure to impress your guests. A sprinkling of grated Parmesan cheese adds a rich, nutty dimension, while fresh basil and garlic provide a fragrant aromatic layer. We've balanced the creamy richness of mayonnaise with the tangy zip of plain Greek yogurt, resulting in a velvety-smooth consistency that's neither cloying nor watery. Serve this dip alongside your favorite crackers, veggie sticks, or toasted pita chips for a delightful culinary experience.
The origins of Roasted Red Pepper and Artichoke Dip are shrouded in the culinary mists of time, but its popularity has soared in recent decades as a quintessential party staple. Some culinary historians trace its roots back to the sun-kissed shores of the Mediterranean, where roasted peppers have been a culinary mainstay for centuries. Others believe it emerged in the vibrant kitchens of New York City, a melting pot of culinary influences from around the world. Regardless of its origin, this dip has become a beloved appetizer, gracing countless gatherings and leaving a trail of satisfied taste buds in its wake.
Roasted Red Pepper and Artichoke Dip Roasted Red Pepper and Artichoke Dip Roasted Red Pepper and Artichoke Dip Roasted Red Pepper and Artichoke Dip
Prep time: 20 | Cook time: 35 | Serves: 4
Ingredients
  • 2 large red bell peppers
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roast the red peppers on a baking sheet for 30-35 minutes, or until charred and tender.
  3. Remove the peppers from the oven and let them cool slightly.
  4. Once the peppers are cool enough to handle, peel and seed them.
  5. In a food processor or blender, combine the roasted red peppers, artichoke hearts, sun-dried tomatoes, Parmesan cheese, basil, mayonnaise, Greek yogurt, garlic, salt, and pepper.
  6. Process until smooth and creamy.
  7. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving.
  8. Serve with crackers, vegetables, or pita chips.
Why It Works
  • Roasting the red peppers intensifies their sweetness and smoky flavor, creating a luscious base for the dip.
  • Draining and quartering the artichoke hearts removes excess moisture, ensuring a smooth and creamy texture.
  • Sun-dried tomatoes add a burst of concentrated umami and a subtle tang that complements the sweetness of the peppers.
  • Grated Parmesan cheese melts into the dip, adding a nutty richness and umami depth.
  • Fresh basil and garlic provide a vibrant aromatic layer that brightens the dip's flavor profile.
  • Balancing mayonnaise with plain Greek yogurt creates a velvety-smooth consistency without overpowering the other ingredients.
  • Refrigerating the dip for at least 30 minutes allows the flavors to meld and develop, resulting in a more nuanced and flavorful experience.