Artichoke and Roasted Red Pepper Dip
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recipe
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Ingredients:
-
2 tablespoons butter
-
1 leek, diced
-
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- 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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