Artichoke and Roasted Red Pepper Dip Recipe
- 2 tablespoons butter
- 1 leek, diced
- 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
- 1 (7 ounce) jar roasted red peppers, drained and chopped
- 3/4 cup freshly grated Parmesan cheese
- 3 tablespoons mayonnaise
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
step 3: Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.