Wednesday, February 6, 2008

A Quick One

Roasted Red Pepper and Artichoke Dip

Ingrediants
1 jar artichoke hearts
1/2 c roasted red bell peppers
1 pkg cream cheese (3 ounces)
1/2 c sour cream
1/4 c chopped parsley

Directions
Place atrichoke hearst in food processor. Cover and process until fully chopped. Add cream cheese, cour cream and parsley. Cover and process until blended. Serve with french bread or crackers. Refrigerate after use.

1 comments:

Dani February 20, 2008 at 1:16 PM  

question, when do you add the peppers?