The Pioneer Woman Tasty Kitchen
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Roasted Red Pepper & Artichoke Spread

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Level: Easy

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Description

This is an appetizer that is as easy as it is beautiful! It makes a great hostess gift!

Ingredients

  • 4  Roasted Red Peppers (See Note)
  • 14 ounces, weight Canned Artichoke Hearts, Drained
  • 2 cloves Fresh Garlic
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Chopped Parsley
  • 2 pinches Kosher Salt
  • 1 pinch Black Pepper
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Capers

Preparation

Note: You can also use a 24-ounce jar of roasted peppers (drained) in place of 4 roasted red peppers. If you are using purchased roasted peppers from a jar, which I have done with success many times, you really need to make sure your peppers are as dry as you can get them. Squeeze them a bit then blot dry with paper towels.

Drain and blot dry your peppers (if applicable) and your artichokes. Place all ingredients in your food processor bowl. Pulse until incorporated, stopping occasionally to scrape down the bowl. Taste and adjust the seasoning to your liking.

This will keep in a sealed container for 5 days.

Serve at room temperature with freshly sliced French baguette rounds, crudités, Parmesan toasts or stone wheat crackers. It is also great over pasta that you have tossed with a bit of olive oil or butter.

This makes a wonderful gift, too. Just put it in a super cute jar, maybe with a label, and ta-dah!

Enjoy!

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