Red Pepper + Artichoke Dip

Red Pepper + Artichoke Dip by Chartered Wellness

Dip is the best appetizer, hands down. I know that’s a bold statement, but I stand behind it.

They are delicious (hello, have you ever had guacamole?)

They’re usually easy to make ahead (no last-minute stressing)

They’re always a hit (whoever brings the spinach artichoke dip to a party is the most popular)

There’s one for every occasion (game day? 7 layer dip. bbq? buffalo chicken dip.)

They’re super versatile (put it on a cracker, chip, veggie, or use it as a spread for a sandwich)

Ok enough about my (probably excessive) love of dips - let’s talk about this one.

I took three of my favorite things: red peppers, artichoke hearts, and leeks, and turned them into a delicious dip that’s a little savory, a little tangy, a little salty, and a lot amazing.

It’s delicious served room temp or cold, and it’s the perfect app for pretty much any occasion any time of year.

[And besides being delicious and flavorful, it’s gluten-free, dairy-free, whole30 approved, and paleo.]

Give it a try and let me know what you think!

Red Pepper + Artichoke Dip

Created by

Makes 8 servings

For this appetizer, I took three of my favorite things: red peppers, artichoke hearts, and leeks, and turned them into a delicious dip that’s a little savory, a little tangy, a little salty, and a lot amazing.

It’s delicious served room temp or cold, and it’s the perfect app for pretty much any occasion any time of year.

Ingredients:

  • 1 large leek
  • 1 red bell pepper
  • 1 can artichoke bottoms in water (can use hearts if you can’t find bottoms)
  • 2 cloves garlic, chopped
  • 1 tsp red wine vinegar
  • 1 tsp dried oregano
  • 5 Tbsp extra virgin olive oil
  • Sea salt + pepper

(I recommend buying organic ingredients when possible, here’s why.)

Instructions:

Leeks, much like your own nooks and crannies after a day at the beach, are notoriously sandy, so we need to give them some extra love to make sure you’re not left with a gritty dip.

Cut leek in half lengthwise, and then slice each half into half moons. Place slices into a colander and rinse in the sink, moving them around with your hands until all the dirt and sand is gone.

Wash the bell pepper, remove the stems and the seeds, and chop roughly.

Heat 2 Tbsp olive oil in a medium-sized pan over medium heat.

Add leeks, bell pepper, garlic, ½ tsp salt, ¼ tsp pepper. Cook 12-20 min until leeks are wilted and peppers are cooked through and soft.

While the mixture is cooking, drain artichoke hearts and chop roughly.

Add 1 tsp oregano, artichoke hearts, and ½ tsp salt to the pan, and cook for 2 more minutes until artichokes are heated through.

Remove from heat and let mixture cool slightly.

Serve with fresh vegetables, crackers, or use it as a delicious spread for sandwiches or wraps.

Did you make this recipe?

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