ROASTED RED PEPPER & ARTICHOKE SPREAD

ROASTED RED PEPPER & ARTICHOKE SPREAD image

Yield 16 servings

Number Of Ingredients 11

1 can (14 ounces) artichoke hearts in water, drained and chopped
1 lemon
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 garlic clove, pressed
1/2 cup (2 ounces) shredded mozzarella cheese
1 jar (7 ounces) sweet roasted red peppers, drained and patted dry
1/4 cup pitted ripe olives, sliced
2 tablespoons (1/2 ounce) grated rresh Parmesan cheese
1/2 teaspoon italian seasoning mix
Rustic Parmesan Pita Chips (see recipe)

Steps:

1. 1. Preheat oven to 350 degrees F. Chop artichokes. Zest lemon to measure 1 teaspoon zest. Combine lemon zest, cream cheese, mayonnaise and pressed garlic. Whisk together. Add artichokes and mozzarella cheese; mix well. Spread over bottom of small oval baker. 2. Chop red peppers. Slice olives using egg slicer. Top artichoke mixture with red peppers and olives. Grate Parmesan cheese over top; sprinkle with seasoning mix. 3. Bake 20 - 25 minutes or until bubbly around edges. Serve with Rustic Parmesan Pita Chips, if desired.