8 ounces cream cheese, softened 4 ounces Asiago cheese, finely shredded 2 cloves garlic 1 can (14 ounce size) artichoke hearts, drained 1 cup canned roasted red peppers, drained 1 cup sliced fresh mushrooms 1/2 cup sliced green onions thinly sliced toasted French bread or toasted pita wedges chopped canned roasted peppers, optional fresh parsley sprigs, optional
In a food processor, combine cream cheese, the Asiago cheese and the garlic. Cover and process till the mixture is well combined. Add the drained artichoke heats, the one cup red sweet peppers, the mushrooms and the green onions. Cover and process with on/off turns till everything is finely chopped.
Transfer to a 1 1/2 quart shallow baking dish, 8" quiche dish or 9" pie plate, spreading evenly. Cover and bake at 350 degrees F for 25 minutes or until heated through. (Or microcook, uncovered, on 70% power for 6-8 minutes or till heated through, stirring the dip and turning the dish halfway through cooking time.) Serve warm with thinly sliced French bread or pita wedges. Garnish with red pepper and parsley, if you like.
122 calories, 9 grams fat, 6 grams carbohydrates, 5 grams proteinper serving. This recipe is low in carbs.
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This recipe gets better every time I make it. I used my trusty food processor the first time and was too mousse like - I like to see the contents of a dip. So now I prefer to hand chop the vegetables (finely just not too coarse) and I now heat it up in the microwave instead of the oven. This method keeps it from drying out and it is ready in under 10 minutes. Yum!
Jun 13, 2010
Made and used same day. Any have following suggestions.
For texture, I did not use a food processor, I chopper by hand
Use 5 oz Asiago purchased shredded cheese.
Used 7 oz jar of roasted red peppers vs purchasing additional to make exact 8 oz.
Finally - suggest make a day ahead of time, tastes much better day 2.
Feb 6, 2008
once it was all mixed together it was pretty bland, but once it was baked it was VERY GOOD...everyone loved it.