Friday, April 9, 2010

Roasted Pepper and Artichoke Spread

This has been one of those recipes that we turn to for Superbowl parties or other gatherings with a bunch of guys. Guys just really like their dips!

See below for the stolen recipe.
Okay, it's not really stolen. It was given to me by my BFF Christa.

Warm Roasted Pepper and Artichoke Spread
1 cup grated Parmesan cheese
1/2 cup mayo (I use light mayo)
1 eight ounce package cream cheese, softened
1 small garlic clove
1 -14 oz can artichoke hearts, drained and finely chopped
1/3 cup roasted red bell peppers, jarred, and finely chopped

1. Heat oven to 350 degrees.
2. In food processor bowl with metal blade combine parmesan cheese, mayo, cream cheese, and garlic; process until smooth.
3. Place mixture in large bowl. Add artichoke hearts and roasted peppers; blend well. Spread in an ungreased 9 inch quiche dish or glass pie pan.
4. Bake at 350 for 20-25 minutes until thoroughly heated. Serve warm with crackers, bread, or veggies.

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