Red Pepper Dip

I mentioned in a previous post a few weeks ago how I went up to York, Maine for a little family weekend getaway. We always visit our favorite Inn while we are up there, York Harbor Inn. This is where I get that seafood chowder that us absolutely to die for, but unfortunately the executive chef won’t spill the beans on the recipe! As an appetizer that night, my mom ordered a red pepper and artichoke dip and it was amazing!! I told her I’d try to recreate it when I returned to Charleston and would post it on the blog for her. So to get the item description, I went to York Harbor’s dining section of their website and to my surprise, there was a “Recipes” tab on there, and the red pepper dip was one of the recipes listed! I was thrilled that I’d be able to get the exact ingredients and ratios so that it could turn out almost exactly as it did when we had dinner there.

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.

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