1/4 cup butter, softened
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1/4 cup olive oil
1 small white onion, chopped
1 (16 ounce) package dried artichoke hearts, liquid reserved
1 quart heavy whipping cream
Sift the butter, green pepper, red bell pepper, salt, olive oil, onion, and dried artichoke hearts into a large bowl. Blend into the dip. Cover and refrigerate for at least 2 hours before serving. Return artichoke hearts to refrigerator.