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Warm Roasted Pepper and Artichoke Spread

Serves: 52

Print this Recipe

Prep Time: 15 minutes (ready in 40 minutes) - Yield: 3 1/4 cups


   1 cup grated Parmesan cheese
   1/2 cup fat-free mayonnaise or salad dressing
   1 (8-ounce) package cream cheese, softened
   1 small garlic clove
   1 (14-ounce) can artichoke hearts, drained, finely chopped
   1/3 cup finely chopped roasted red bell peppers (from 7.25 ounce jar)

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; mix 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 cocktail bread slices.

Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 25 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 85 mg 4% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 2% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1/2 Vegetable, 1/2 Fat


Warm Roasted Pepper and Artichoke Spread comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!







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