November 13, 2010

HOT ARTICHOKE & ROASTED PEPPER PARMESAN CHEESE DIP

Prep: 15 minutes, Bake: 25 minutes, Makes: 12 servings

1 8oz. pkg. cream cheese, softened
1 cup. shredded Parmesan or Asiago cheese ( 4oz)
1 tsp. bottled minced garlic (2 cloves)
1 13-14oz. can. artichoke hearts, drained
1 cup. bottled roasted red sweet peppers, drained
1 cup. sliced mushrooms
1 cup. sliced green onions
   Thinly sliced French bread, toasted
   Freshly parsley


    Preheat oven to 350F. In a food processor combine cream cheese, Parmesan cheese, and garlic. Cover and process until well mixed. Add drained artichoke hearts, the 1 cup roasted peppers, the mushrooms, and green onions. Cover and process with the on/off until finely chopped.

   Transfer mixture to an 8 inch quiche dish or 9 inch pie plate, spreading evenly.
Bake, covered in preheated oven about 25 minutes or until heated through. Serve warm with thinly sliced French bread. If desired, garnish with additional roasted pepper and parsley.




  

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