Healthier You

Roasted Red Pepper & Artichoke Dip


2 TB extra virgin olive oil

1 leek, diced

2 jars marinated artichoke hearts, drained & chopped

1 jar roasted red peppers, drained & chopped

¾ cup grated Parmesan cheese

3 TB canola mayonaise

Sea salt and pepper to taste

  1. Preheat oven 350º.
  2. Saute diced leek in extra virgin olive oil until tender. Stir in chopped artichoke hearts, roasted red peppers, Parmesan cheese, and mayonaise. Transfer to an 8x8 inch baking dish.
  3. Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.
  4. Serve with your favorite whole grain flatbreads or toasted whole wheat pita slices for a delicious appetizer.
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