Recipe: Artichoke dip with jalapeño and roasted red pepper

Published: Tuesday, Mar. 12, 2013 - 4:35 pm | Page 2D
Last Modified: Thursday, Mar. 21, 2013 - 12:18 pm

Prep time: 5 minutes Total time: 20 minutes

Serves 6-8


1 cup mozzarella, shredded

1/2 cup Parmesan, shredded

8 ounces cream cheese, softened

1/4 cup mayonnaise

2 jars Mezzetta marinated artichoke hearts or grilled artichokes, drained and rough chopped

1 teaspoon Mezzetta crushed garlic

1 1/2 tablespoon Mezzetta Gourmet Deli Tamed diced jalapeño peppers

1/4 cup Mezzetta deli-sliced roasted red bell peppers, drained and diced

Salt and pepper to taste


Preheat oven to 400 degrees.

In a large mixing bowl, combine all the ingredients.

Place into an 8-by-8-inch baking dish and bake for about 15 minutes or until bubbly around the edges.

Serve hot with pita chips or bread cubes.

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