“Makes a delicious sandwich spread, too! This is very good and dip can be used with raw vegetables, pita chips, or cocktail crisps, as well.”

Ingredients Nutrition


  1. Cut bell peppers in half lengthwise, discarding seeds and membranes.
  2. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
  3. Broil for 10 mins or until blackened.
  4. Place in a zip-lock plastic bag; seal.
  5. Let stand for 20 minutes.
  6. Peel and set aside.
  7. Cut off artichokes stems, and remove bottom leaves.
  8. Trim about 1" from tops of artichokes.
  9. Bring water, lemon slices, bay leaf and garlic to a boil in a large Dutch oven.
  10. Add artichokes; cover, reduce heat, and simmer 25 mins or until leaf near the center of each artichoke pulls out easily.
  11. Drain well; discard lemon, bay leaf and garlic.
  12. Set aside.
  13. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth.
  14. Combine bell pepper mixture, fines herbes or combo of chives and parsley, garlic powder and black pepper.
  15. Spoon 2/3 cup into a serving bowl; sprinkle with boursin or feta, and capers, if using.
  16. Serve with artichokes.
  17. Cover and chill remaining dip.

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