Roasted Pepper and Artichoke Spread

READY IN: 1hr 10mins
Recipe by Don in Virginia

This came from the "Fix it and Forget It" Cookbook. I am writing it as is, but next time I make this appetizer I will double the amount of roasted peppers.

Top Review by Ginny Sue

Good hot dip that I served with baguette slices. I doubled the amount of red pepper as suggested, which was a good idea. I got called away unexpectedly while this was cooking, and ended up being gone for 5 hours. I was sure this would be curdled and overcooked by the time I got back, but it wasn't. I tried a few bites and it was perfect. Unfortunately, I couldn't eat it that day because it was so late, so I refrigerated it and reheated in the microwave a few days later. It was still very good this way as well.

Ingredients Nutrition

Directions

  1. Combine Parmesan cheese, mayonnaise, cream cheese, and garlic into a smooth spread.
  2. Place mixture in crockpot.
  3. Add artichoke hearts and red bell peppers, stir well.
  4. Cover. Cook on low for one hour.
  5. Use as a spread for crackers, carrost, or other cut-up fresh vegggies.

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