LITTLE ROCK, Ark. (KTHV) - James Staats from Golden Corral is usually bringing in some of his best breakfast foods for us at Today's THV to feed on, but today he's sharing his recipe for artichoke and roasted red pepper dip.
1 15oz can artichoke hearts (drained)
1 15oz jar roasted red bell peppers (drained)
1 cup mayonnaise (regular or light)
1 cup shredded Parmesan cheese
1/3 cup green onions
2 tbsp butter or margarine
Saute green onions in butter. Set aside. Finely chop artichoke hearts and red peppers with food processor or by hand. Mix in large bowl with green onions, mayo and cheese. Pour into 2 quart casserole dish or pan and bake in 350-degree oven for 30 to 40 minutes. Serve warm with garlic crisps, chips or crackers.