Hope McCarthyComment

Grandma Eileen's Artichoke Red Pepper Dip

Hope McCarthyComment
Grandma Eileen's Artichoke Red Pepper Dip

INGREDIENTS

  • 24 oz jar of marinated artichokes in oil, rinsed, drained and chopped

  • 1 red bell pepper finely diced

  • 1/2 cup hot hungarian pickled peppers, chopped (Not in the original recipe. Sorry Grammy!)

  • 1/2 tsp Worcestershire sauce

  • 1 cup mayonnaise

  • 1 cup grated Parmesan cheese

INSTRUCTIONS

  1. Preheat oven to 350 degrees.

  2. Combine all ingredients in a bowl.

  3. Spread mixture into the bottom of a 9 X 13 baking dish and smooth with a spatula.

  4. Bake for 35-45 minutes or until the edges start to get brown and crispy.

  5. Let cool for a few minutes before serving.

  6. Best served with toasted slices of a french baguette.

This is a great alternative to your standard spinach and artichoke dip. It also remains tasty at room temperature.