Baked Artichoke and Jalapeño Cheese Spread

Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.

  • prep time 10 min
  • total time 30 min
  • ingredients 8
  • servings 18

Ingredients

1
package (8 oz) cream cheese, softened
1/2
cup mayonnaise or salad dressing
1
jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
1/4
cup finely chopped red bell pepper
8
to 10 Old El Paso™ pickled jalapeño slices (from 12-oz jar), drained, chopped
1/2
cup grated Parmesan cheese
1/3
cup Progresso™ panko crispy bread crumbs
72
water crackers
  • 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • 2 In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
  • 3 Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
  • 4 Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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