Warm Roasted Pepper And Artichoke Spread

Enjoy this cheesy spread served with fresh vegetables and crackers, made in just 40 minutes.

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Servings 3

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ingredients 6
Prep Time 15 min
Total Time 40 min

Ingredients

1: cup grated Parmesan cheese

1/2: cup fat-free mayonnaise or salad dressing

1: (8-oz.) pkg. cream cheese, softened

1: small garlic clove

1: (14-oz.) can artichoke hearts, drained, finely chopped

1/3: cup finely chopped roasted red bell peppers (from 7.25-oz. jar)

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Directions

1 Heat oven to 350°F. In food processor bowl with metal blade, combine Parmesan cheese, mayonnaise, cream cheese and garlic; process until smooth.
2 Place mixture in large bowl. Add artichoke hearts and roasted peppers; blend well. Spread in ungreased 9-inch quiche dish or glass pie pan.
3 Bake at 350°F. for 20 to 25 minutes or until thoroughly heated. Serve warm with crackers, cut-up fresh vegetables or snack bread slices.

EXPERT TIPS

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Expert Tips

This spread is a good candidate for preparing early in the day of the party, then refrigerating until it's time to pop it in the oven. Just before serving, sprinkle the top of the spread with minced fresh parsley or green onions.

Red bell peppers are actually green bell peppers left to ripen on the vine. They have more sugar than green peppers, so they're sweeter and slightly more tender. Sometimes a little chopped red bell pepper is just the right garnish for an appetizer or main dish.

Roasting peppers brings out their sweetness. Place whole peppers under the broiler or on the grill, turning the peppers to blacken the skin evenly. When the peppers have cooled, peel off the skin, remove the seeds and ribs and cut up the flesh.

Purchased roasted peppers, available in jars or by bulk in the deli department, come in two basic styles: those packed in olive oil and those in vinegar.