Roasted Red Pepper Artichoke Dip

Roasted Red Pepper Artichoke Dip.jpg

Ingredients

For the dip:

  • 1 10-ounce package of frozen or cooked Spinach; drained and chopped

  • 1 14-ounce can artichokes; drained and chopped

  • 1/2 cup sweet red pepper; roasted with skin removed and chopped

  • 2 cloves garlic, minced

  • 8-oz cream cheese, softened

  • 1 cup sour cream

  • 1 cup cheddar cheese; shredded

  • 1 cup parmesan cheese; shredded

For the topping:

  • 1 Package (9 rolls) dinner rolls, each roll cut in half

  • 1 clove garlic; minced 

  • 1 tsp parmesan cheese; grated

  • 1-2 TBs butter; melted

 

Directions:

  1. Preheat oven to 350 degrees

  2. Cook and drain the spinach; squeeze out excess water with a paper towel

  3. Chop spinach; set aside

  4. Drain the artichokes; chop and set aside

  5. Either purchase jarred roasted red peppers or roast the sweet red pepper on an open flame until charred on the outside

  6. Place the roasted pepper in a glass bowl and cover with plastic wrap; set aside

  7. After 15 minutes, remove the pepper from the bowl and scrape away the skin, remove the seeds, chop and set aside

  8. Using a cast iron skillet, add the sour cream and cream cheese mixture; cook on low heat, stirring constantly heat melted

  9. Stir in the drained spinach, artichokes, roasted red pepper, garlic and shredded cheeses until combined

  10. Place the skillet in the preheated oven and bake for 15 minutes until bubbly

  11. While the dip is baking, melt the butter and add the garlic and parmesan cheese; stir until combined

  12. Cut the thawed rolls in half

  13. When the dip is done, remove from oven and place the rolls cut side down on top of the dip

  14. Using a pastry brush, spread the butter mixture on top of the rolls (can also sprinkle with salt)

  15. Place the dip back in the oven and continue to bake until the rolls are baked through and golden brown on top

  16. Remove from oven and let cool for ten minutes

  17. Serve

Serves: 4

Equipment Needed:

  • Cutting boards (3)

  • Chef’s knifes

  • Rubber spatula

  • Small bowl for steaming roasted pepper (if using fresh pepper)

  • Plastic wrap

  • Cast iron skillet

  • Wooden spoon

  • Pastry brush

  • Small pan or microwave bowl to melt the butter 

  • Colander

  • Paper towels

  • Skillet to cook spinach (if using fresh spinach)

  • Tongs for spinach

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