Some recipes are just pure magic, and this vibrant Artichoke and Roasted Red Pepper Dip is one of them. It’s the kind of dip that disappears from the bowl the second you set it down at a party. I should know—it’s my daughter Rachel’s absolute favorite! We’ve always loved a good roasted red pepper dip, but the addition of tangy artichoke hearts took it to a whole new level of deliciousness. Now, it’s a race to see who can get the first scoop! Whether you call it a dip or a spread, I guarantee you’ll call it incredible. It’s effortlessly easy, packed with fresh flavor, and ready in minutes.
Ingredients
• PREP: 10 minutes | COOK: 0 minutes | YIELD: 2 cups
• 1 14-oz / 420 ml can artichoke hearts, drained and liquid pressed out
• 8 oz / 225 g roasted red bell peppers, about 1 cup / 240 ml, drained and liquid pressed out
• 1 clove garlic
• 1 small or ½ large lemon, zested and juiced
• 1 Tbsp / 15 ml capers, drained and rinsed
• Small handful fresh cilantro
• Small handful fresh basil leaves
• 1 Tbsp / 15 ml extra virgin olive oil
• ¼ tsp / 1.25 ml each sea salt and freshly ground black pepper
Instructions
1. Combine all —artichoke hearts, roasted red peppers, garlic, lemon zest and juice, capers, cilantro, basil, olive oil, salt, and pepper—in the bowl of a food processor.
2. Pulse-blend a few times until the are roughly chopped.
3. Scrape down the sides of the bowl with a spatula.
4. Process continuously until the dip is well-blended but still retains a chunky, rustic texture.
5. Transfer the dip to a serving bowl. Serve immediately with fresh veggies, crackers, or toasted baguette slices, or use as a sandwich spread.
Nutritional Information
• Serving Size: 2 Tbsp
• Calories: 12
• Protein: 0.1 g
• Carbohydrates: 1 g
• Total Fat: 0.4 g
• Sodium: 42 mg
• Fiber: 0.3 g
• Cholesterol: 0 mg
Pro Tips
• Don’t over-blend! The beauty of this dip is its chunky, rustic texture. Pulse the food processor and check frequently to avoid turning it into a smooth purée.
• For a creamier texture, add 2 tablespoons of tahini or a quarter of an avocado before blending.
• To add a little heat, toss in a pinch of red pepper flakes or a few slices of pickled jalapeño.
• Make it ahead! The dip’s flavor deepens overnight. Store it in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: Is this artichoke and red pepper dip vegan
A: Yes, this recipe is naturally vegan and dairy-free. All ingredients are plant-based, making it a perfect choice for anyone following a vegan or vegetarian diet.
Q: How can I make this vegetarian dip creamier without dairy
A: For a richer, creamier texture, you can add 2 tablespoons of tahini or a quarter of an avocado to the food processor before blending. Both are excellent plant-based options that add creaminess while keeping the dip vegan.
Q: Can I add more protein to this meatless dip
A: Absolutely. To boost the plant-based protein, blend in a quarter cup of rinsed cannellini beans or chickpeas. They will add protein and a lovely creamy texture without overpowering the main flavors.
Q: How long does this vegetarian dip last in the fridge
A: This dip stores very well. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and become even more delicious after a day or two.
