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Made this yesterday.Yummm!
Source: Better Homes and Gardens
Ingredients
• 1 medium leek, thinly sliced and quartered, or 1/3 cup sliced green onions
• 2 teaspoons margarine or butter
• 1 14-ounce can artichoke hearts, drained and coarsely chopped
• 1 cup grated Parmesan cheese
• 1 7-ounce jar roasted red sweet peppers, drained and coarsely chopped
• 1 cup mayonnaise, salad dressing, or light mayonnaise dressing*
• 1/8 teaspoon ground black pepper
• 1 tablespoon snipped fresh parsley
• 2 tablespoons grated Parmesan or Romano cheese
• Assorted vegetable dippers, flat breads, or assorted crackers
Directions
In a skillet cook sliced leek or onion in hot margarine or butter until tender but not brown. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan cheese, roasted red peppers, mayonnaise or salad dressing, and black pepper.
Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and the 2 tablespoons Parmesan cheese.
Bake, uncovered, in a 350ý oven about 20 minutes or until heated through. Or, microcook on medium-high power for 6 to 8 minutes or until heated through, turning dish halfway through cooking time. Serve with assorted cut-up raw vegetable dipping sticks, flat breads, or crackers.
*Note: Do not make with fat-free mayonnaise dressing or salad dressing. Dip will not set
Source: Better Homes and Gardens
Ingredients
• 1 medium leek, thinly sliced and quartered, or 1/3 cup sliced green onions
• 2 teaspoons margarine or butter
• 1 14-ounce can artichoke hearts, drained and coarsely chopped
• 1 cup grated Parmesan cheese
• 1 7-ounce jar roasted red sweet peppers, drained and coarsely chopped
• 1 cup mayonnaise, salad dressing, or light mayonnaise dressing*
• 1/8 teaspoon ground black pepper
• 1 tablespoon snipped fresh parsley
• 2 tablespoons grated Parmesan or Romano cheese
• Assorted vegetable dippers, flat breads, or assorted crackers
Directions
In a skillet cook sliced leek or onion in hot margarine or butter until tender but not brown. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan cheese, roasted red peppers, mayonnaise or salad dressing, and black pepper.
Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and the 2 tablespoons Parmesan cheese.
Bake, uncovered, in a 350ý oven about 20 minutes or until heated through. Or, microcook on medium-high power for 6 to 8 minutes or until heated through, turning dish halfway through cooking time. Serve with assorted cut-up raw vegetable dipping sticks, flat breads, or crackers.
*Note: Do not make with fat-free mayonnaise dressing or salad dressing. Dip will not set