Roasted Red Pepper Artichoke Dip
1 – 8 oz. package of cream cheese
2/3 c. mayo (can be reduced-fat) – I used Miracle Whip, for the tangy zip you know
1/3 c. grated fresh Parmesan cheese
4 cloves minced garlic (more/less to taste)
1/2 c. shredded mozzarella cheese
1/2 c. drained and chopped roasted red peppers (I bought the ones packed in water, not olive oil)
2 1/2 tsp. lemon juice – I just used the juice from ½ a lemon
2 tsp. hot pepper sauce
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 tsp. crushed red pepper
1 – 14 oz. can artichoke hears, drained and chopped
Then I also added 1 package of thawed frozen and well drained chopped spinach
Preheat oven to 350 degrees. Combine the ingredients, except artichokes and peppers in a large bowl; stir until well blended. Stir in artichoke hearts and peppers. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes, or until artichoke mixture is hot and begins to brown. Serve warm. – I topped with more mozzarella and parmesan and then finished under the broiler for a few minutes to get the top cheese browned a bit
