Creamy Roasted Bell Pepper and Artichoke Dip

Ingredients

Red bell peppers

2 large, whole

Artichoke hearts

1 (14-ounce) can, drained and chopped

Cream cheese

8 ounces, softened

Mayonnaise

1/2 cup

Parmesan cheese

1/2 cup, grated

Garlic powder

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Green onions

2, chopped (for garnish)

Tortilla chips

for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the whole red bell peppers on a baking sheet. Roast in the preheated oven for about 20 minutes, or until the skins are charred and blistered, turning occasionally to ensure even roasting.
3. Remove the roasted peppers from the oven and let them cool until manageable. Once cooled, carefully peel off the charred skin, remove the seeds, and chop the peppers into small pieces.
4. In a mixing bowl, combine the chopped roasted peppers, drained and chopped artichoke hearts, softened cream cheese, mayonnaise, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and creamy.
5. Transfer the dip mixture into a baking dish, spreading it evenly across the surface.
6. Bake the dip in the oven for 25 minutes, or until it is hot and bubbly, with a lightly golden top.
7. Remove from the oven and sprinkle the chopped green onions on top for a fresh and vibrant finish.
8. Serve the dip warm with crispy tortilla chips for dipping.