Try roasting red, green, orange bell peppers, jalapenos, cherry tomatoes, onion, garlic, with a jar of marinated artichokes. Use the artichoke oil to drizzle over the vegetables prior to roasting.
Line a baking sheet with foil, and preheat your oven to 425 degrees.
Slice fresh vegetables into evenly sliced pieces and place on baking sheet. I used red & green peppers, jalapenos, an onion, a few cherry tomatoes and 1 bulb of garlic.
Drizzle lightly with olive oil (or reserved artichoke oil), and roast for 30- 40 minutes, stirring every 10 minutes. You want them to look a little blackened, but not burnt.
Scrape everything from the baking sheet into a food processor or blender and PULSE 2 or 3 times until lightly chopped.
Add 4 oz. of cream cheese (reduced fat is fine) and 1/4 cup sour cream (reduced fat is fine). PULSE 2 or 3 times until mixed.
Served as a spread on RITZ crackers, this mixture is irresistible. See for yourself as soon as possible.
