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Photo: Ted & Chelsea Cavanaugh
Active Time:10 minsTotal Time:30 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients9mini bell peppers1(7 ounce) jarmarinated artichoke hearts, drained and chopped½cupcream cheese (4 ounces)½cupsour creamVeggies, pretzelsorchips for serving
Cook Mode(Keep screen awake)
Ingredients
9mini bell peppers
1(7 ounce) jarmarinated artichoke hearts, drained and chopped
½cupcream cheese (4 ounces)
½cupsour cream
Veggies, pretzelsorchips for serving
DirectionsPosition rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil. Arrange mini peppers on the baking sheet and broil, flipping once, until the skins are blackened and blistered all over, about 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let stand for 10 minutes. Remove and discard stems, skins and seeds.Combine the peppers, artichokes, cream cheese and sour cream in a food processor; process until smooth. Serve with veggies, pretzels or chips, if desired.To make aheadCover and refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, December 2021
Directions
Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil. Arrange mini peppers on the baking sheet and broil, flipping once, until the skins are blackened and blistered all over, about 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let stand for 10 minutes. Remove and discard stems, skins and seeds.Combine the peppers, artichokes, cream cheese and sour cream in a food processor; process until smooth. Serve with veggies, pretzels or chips, if desired.To make aheadCover and refrigerate for up to 3 days.
Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil. Arrange mini peppers on the baking sheet and broil, flipping once, until the skins are blackened and blistered all over, about 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let stand for 10 minutes. Remove and discard stems, skins and seeds.
Combine the peppers, artichokes, cream cheese and sour cream in a food processor; process until smooth. Serve with veggies, pretzels or chips, if desired.
To make ahead
Cover and refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)102Calories9gFat4gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
