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10 minutes
10 minutes
- 1 jar (6 to 7 oz) marinated artichoke hearts, drained
- 1/2 cup drained roasted red bell peppers (from 7-oz jar)
- 1 package (3 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- Assorted crackers or vegetable chips
- Combine artichoke hearts and bell peppers in a food processor and pulse until coarsely chopped. Add cream cheese, sour cream, and parsley, then pulse until well blended.
- If desired, sprinkle some more freshly chopped parsley on top of the dip for added freshness. Serve alongside crackers.
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