Ingredients and Weight:
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine roasted red peppers, artichoke hearts, mozzarella cheese, Parmesan cheese, basil, olive oil, sun-dried tomatoes, onion, garlic, salt, and pepper in a medium bowl.
- Stir until well combined.
- Transfer the mixture to a greased 8-inch baking dish.
- Bake for 20-30 minutes, or until bubbly and heated through.
- Serve hot with bread, crackers, or vegetables.
Nutritional Information:
- Calories: 150 per serving
- Fat: 10g
- Carbohydrates: 15g
- Protein: 10g
Dish Characteristics:
- Creamy and flavorful
- Tangy from the roasted red peppers and sun-dried tomatoes
- Salty and savory from the mozzarella and Parmesan cheese
- Perfect for dipping
User Comments:
- "This dip is so easy to make and so delicious! I love the combination of flavors."
- "I served this dip at a party and it was a huge hit. Everyone raved about it!"
- "I added a bit of crushed red pepper flakes for some heat, and it turned out perfect."
Special Precautions and Tips:
- If you can't find roasted red peppers in jars, you can roast your own. Simply slice bell peppers into strips and roast them on a baking sheet at 400°F (200°C) for 20-25 minutes, or until softened and charred.
- To make the dip ahead of time, prepare it as directed and then refrigerate for up to 3 days. Reheat in the oven before serving.
