Friday, June 25, 2010

Warm Roasted Pepper and Artichoke Spread

Several people have asked for the recipe for the dip I blogged about here. I've listed it below.

1 c grated parmesan cheese
½ c mayonnaise (regular, non-fat, or low-fat)
1 8-ounce package cream cheese, softened
3 medium garlic clove
1 14-ounce can artichoke hearts, drained and finely chopped
1/3 c finely chopped roasted red bell peppers (from 7.25-oz jar)

1. Heat oven to 350 degrees F. In food processor bowl with metal blade, combine parmesan cheese, mayonnaise, cream cheese and garlic. Process until smooth.

2. Place mixture in a large bowl. Add artichoke hearts and roasted peppers; mix well. Spread in ungreased 9-inch quiche dish or glass pie pan.

3. Bake at 350 degrees F for 20-25 minutes or until thoroughly heated.

4. Serve warm with assorted crackers, cocktail bread slices, or cut-up fresh vegetables.