Wednesday, November 29, 2006

Artichoke & Roasted Red Pepper Dip

2 tablespoons butter
1 leek, diced
2 (6.5 oz) jars marinated artichoke hearts, drained and chopped
1 (7oz) jar roasted red peppers, drained and chopped
¾ cup freshly grated Parmesan cheese
3 tablespoons mayonnaise

Preheat oven to 350 degrees. Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish. Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

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