Roasted Red Pepper & Artichoke Dip
You need our roasted rep pepper and artichoke dip in your life… Grab a bottle of Chardonnay and let’s make some dip!
- 8 oz. cream cheese, softened
- ½ cup mayonnaise
- 1 cup grated parmesan
- 1/2 tsp minced garlic
- 20 oz. marinated artichoke hearts, chopped
- 3 oz. roasted red pepper, chopped
- crackers, crostini, toasted bread, or pita chips
Mix cream cheese until smooth. Combine cream cheese, mayonnaise, and parmesan cheese. Fold remaining ingredients into mixture. Top with additional parmesan cheese or capers. Bake at 350° in an oven-safe bowl for 20 minutes or until golden brown and bubbly. Serve with crackers, crostini, toasted bread, or pita chips and pair with Lake Chelan Winery Chardonnay. Enjoy!