Roasted Pepper and Artichoke Spread
Creamy, vibrant, and bursting with Mediterranean-inspired flavors, this Roasted Pepper and Artichoke Spread is the ultimate party appetizer or snack. Made with roasted red peppers, tender artichoke hearts, and velvety cream cheese, this easy dip comes together in just 15 minutes with the help of a food processor. Fresh garlic, lemon juice, and parsley add a zesty, herbaceous touch, while optional red pepper flakes lend a hint of spice for those who crave bold flavors. Perfect for spreading on crusty bread, scooping up with veggie sticks, or serving alongside your favorite crackers, this versatile spread is a must-try for any gathering. Plus, it’s make-ahead friendly, so you can prep it in advance for a stress-free addition to your appetizer table.
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Recipe Information
Ingredients
- 2 large roasted red peppers
- 1 cup artichoke hearts
- 8 oz cream cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Place the roasted red peppers on a cutting board and roughly chop them into smaller pieces.
Rinse the artichoke hearts and pat them dry with a paper towel to remove excess moisture.
In a food processor, combine the roasted red peppers, artichoke hearts, and garlic cloves.
Pulse the mixture 3-4 times until the ingredients are roughly combined.
Add the cream cheese, olive oil, lemon juice, fresh parsley, salt, black pepper, and red pepper flakes (if using).
Process the mixture until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
Taste the spread and adjust the seasoning with additional salt or lemon juice if desired.
Transfer the spread to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve the Roasted Pepper and Artichoke Spread chilled with crackers, bread, or vegetable sticks.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
