I really love the flavor of the red peppers in here. I did add some Italian blend cheese to this to make it a little thicker. I also think next time I'm going to cut the amount of artichokes in half. I'm not a huge fan of them, plus I find them incredibly hard to chew. Am I weird, or do other people think that too?
-1 14oz can artichoke hearts, drained and diced small
-1/2 cup diced red peppers
-1 block cream cheese
-1 cup shredded Italian blend cheese
-2 tablespoons chopped shallots
-2 cloves garlic, minced
-2 tablespoons Chardonnay
-1/2 tablespoon French's Dijon mustard
-3/4 teaspoon paprika
-3/4 teaspoon salt
-1/2 teaspoon garlic powder
-1 tablespoon lemon juice
-Unseasoned bread crumbs (optional)
-1 loaf French bread
1. Preheat oven to 350.
2. In a blender or food processor, combine the red peppers, cream cheese, shallots, minced garlic, chardonnay, mustard, paprika, salt, garlic powder, and lemon juice. Blend until smooth.
3. Empty mixture into a large mixing bowl. Stir in the artichokes and Italian blend cheese. Smooth dip into a baking dish and top with unseasoned bread crumbs if desired and bake 20 minutes. Place under broiler for 5-6 minutes to brown top. Serve with warmed slices of French bread.
Source: York Harbor Inn