Holiday time! Parties, holiday cheer, great food, and friends – what could be better? Our Roasted Red Pepper and Artichoke Dip is the perfect dip for your next holiday gathering. It is hot, creamy, definitely low carb and tasty. Serve this delicious recipe on our Low Carb Cheesy Garlic Bread or as a dip for Chicharrones. Your guests will be begging for the recipe.
For many years, we have had a pre-Christmas party for friends and relatives. It has become a tradition that has carried on through different moves and with different neighborhood groups. For years, Chris always made his Roasted Red Pepper and Artichoke Dip. Although the accompaniments to the recipe have changed and are now low carb, the dip remains the same. It has become our “go-to” holiday dip, and it is very low carb!
Ingredients
Roasted red peppers are the key ingredient in our recipe. You can certainly roast your own red peppers using the flame of your gas stove. You can roast them in the oven with a little extra virgin olive oil. The skin will peel off easily, and you will be left with that smoky sweet flavored red pepper. You can also use the jarred roasted red peppers that are readily available. Since holidays are hectic with so many things to do, we stick with the jarred roasted red peppers during this time of year. Buying a top-notch brand, like El Navarrico Roasted Piquillo Pepper Strips will add to your dish.
Artichoke hearts are also easily found in the local market in jars or canned varieties. We stick with these, as well. However, just like the roasted red peppers they will usually be floating in olive oil and will need to be drained thoroughly.
The cheesy flavor comes from a blend of parmesan, cream cheese, and mayonnaise. The spice flavor is from garlic powder and the garnish of smoked paprika. It is so simple!
Preparation Tips
The most important tip for this recipe is to drain the peppers and artichokes and blot them well with paper towels before chopping. This is essential to avoid a sloppy dip. We lay the ingredients on a thick batch of paper towels and then blot well. You can even set them aside in the refrigerator for 15 minutes before assembly.
Chop the artichokes and roasted red peppers into small chunks. Too fine and you will lose the texture that is important so your guests will appreciate the ingredients. You want each bite to include a good-sized pepper or artichoke. A large mixing bowl is all that is necessary to blend the ingredients – no blender . . . simply use a wooden spoon to incorporate the mixture.
You can also use either grated Parmesan or Asiago cheese for the recipe. We actually used Asiago for this one – delicious! The smoked paprika is only for a garnish. We think these add a nice flavor and presentation. To stay low carb we are serving our dip with our Low Carb Cheesy Garlic Bread this year.
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Roasted Red Pepper and Artichoke Dip – The Perfect Holiday Dip
We always seem to have more than we need for our Holiday parties and we really enjoy the left overs. But be sure, this dip is always gone at the end of the evening. You will be amazed – print off a number of recipe cards, you will be asked to share. It is definitely a Tasty Low Carb dip that you can enjoy often!
Roasted Red Pepper and Artichoke Dip
Ingredients
- 1 can Artichoke hearts (8 ounce can, drained)
- ½ jar Roasted red peppers (12 ounce jar, drained)
- 1 cup Mayonnaise
- 1 cup Parmesan cheese (grated)
- 4 ounces Cream cheese (softened)
- ½ teaspoon Sea salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic powder
- ½ teaspoon Smoked paprika
Instructions
- Drain the artichoke hearts and roasted red peppers and blot with paper towels to remove most of the moisture. Chop the artichoke hearts and roasted red peppers into small chunks.
- In a large bowl, mix all of the ingredients by hand until distributed evenly.
- Pour into an 8 x 8 baking dish and bake at 350 degrees until lightly browned, about 25 minutes.
- Garnish with smoked paprika. Serve hot with our low-carb cheesy bread or chicharrones.
Chef’s Notes
Nutrition
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Would this work unbaked?
Absolutely! Sometimes I do make it without baking. Just make sure you drain the artichoke hearts and roasted red peppers well. When I skip the baking process I usually use a food processor to make a creamier dip. Try it both ways. I usually make this around the Holidays and the hot dip is a nice comfort food. But, if you have a lot to do in the kitchen, an unbaked version is perfect. Thanks for the comment . . . Joanie.