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.
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.
Since the cold season has firmly hit us in the Pacific Northwest, I have decided to move into comfort food recipes so y'all can get the seasonal kitchen fix you are after! One of my favorite extravagances is to bake Camembert with some garlic stuffed in the top, and serve it with grilled french bread and caramelized onion and balsamic jam.
In case you don't share my love for caramelized onion spread on some sliced cheese, I have included a bunch of other recipes for toppings at the bottom of this blog post.