Cheesy Roasted Red Pepper & Artichoke Dip

Okay, to be completely honest, I wanted to make this cheese dip with sun-dried tomatoes, not roasted red peppers, BUT I grabbed the wrong jar at the grocery store and it was too wet and rainy to bother going back after I realized! So, here we are – Cheesy Roasted Red Pepper & Artichoke Dip.

Luckily my plan only had to be modified slightly to deal with the substitution of red peppers for sun-dried tomatoes, and let’s be honest, as long as it still goes well with cheese, it’s always going to work out in my mind. I added the beans to bulk up the dip, mellow out the flavor a bit, give it a creamier texture without adding cream or more cheese, and because I love the additional nutrients they provide.

This dip is great whether served warm, or cold, and has enough flavor itself that I recommend serving it with some lightly oiled crostini or pita chips. It is quick and simple to make and will keep for a few days in the fridge. Garnish with extra grated Parmesan cheese on top, and some fresh herbs.

You Will Need

Some type of blender

Large skillet

Olive oil for cooking

3 cloves of garlic, diced

½ onion, diced

1 can of artichoke hearts, diced with juice

1 can of white cannelloni beans, drained and rinsed

Jar of roasted red peppers, diced with juice

Juice of 1 lemon

3 bay leaves

3 sprigs of thyme

½ cup of grated Parmesan cheese

Salt & pepper

How To Make

1. Cook the onions until they are soft and translucent. Add garlic and cook until softened.
2. Add the artichoke hearts including the juice from the can, the beans, and the red peppers also with the juice from the jar.
3. Bring to a simmer, add the lemon juice, bay leaves, thyme, salt, and pepper.
4. Let it continue simmering until the ingredients have softened, and most of the juice has evaporated.
5. Transfer the mixture into your blender, and add the Parmesan cheese. Blend to your desired consistency.
6. Serve either warm or cold, and accompany with crostini or grilled pita chips.