The Pioneer Woman Tasty Kitchen
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Carciofo Tuffo Caldo

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

This dip fancies up the traditional artichoke dip with the addition of sun-dried tomatoes, roasted red pepper, and black olives. Serve with sliced baguettes or crackers.

Ingredients

  • 1 can (14 Oz. Can) Artichoke Hearts, Drained And Chopped
  • 1 whole Roasted Red Pepper, Chopped
  • 1 cup Pitted Black Olives, Chopped
  • 1 teaspoon Minced Garlic
  • 4 whole Sun Dried Tomatoes Chopped (not In Oil)
  • 1 cup Mayonnaise
  • 1 cup Grated Parmesan Cheese
  • ½ cups Grated Mozzarella

Preparation

Mix all ingredients in a bowl. Place in a baking dish, bake at 350 degrees for 20 minutes until hot and bubbly.

6 Comments

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sweepea on 1.14.2011

i couldn’t make this recipe alone, or it would never make it to dinner–can’t wait for an excuse to try this, thanks, rina!

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ImOnMyWay on 1.8.2011

Looks like there’s a bunch of my fav ingredients in this. Its already in my recipe box to try sometime!

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Rina : I Thee Cook on 1.7.2011

Thanks! I hope you enjoy it :)

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GeorgiaPeachGAL on 1.7.2011

I saved this to my recipe box. I plan to make it soon. YUM!

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Rina : I Thee Cook on 1.7.2011

Enjoy! I made this for new years, it was a hit. Rate it and tell me how ya like it :)

2 Reviews

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Merryweather Mama on 1.26.2011

I thought this was delicious! I featured it on my blog–hope that’s alright with you. Thanks for a super recipe!

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arwenone on 1.12.2011

This dip was excellent, very tasty! I made two variations of this dip- one with olives for the grown ups in our house, and one without for the kids. It turns out we all preferred the one without olives. ;)

I used frozen artichoke hearts from Trader Joes, since I prefer their flavor to canned. But even with thawing them, this dip came together very quickly and was incredibly tasty. I definite repeat recipe in our house!

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