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ROASTED RED PEPPER & ARTICHOKE SPREAD Recipe

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This recipe for ROASTED RED PEPPER & ARTICHOKE SPREAD is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 lemon
4 oz. cream cheese, softened
1/4 c. mayonnaise
1 garlic clove, pressed
1/2 c. (2 ounces) shredded mozzarella cheese
1 jar (7 ounces) sweet roasted red peppers, drained and patted dry
1/4 c. pitted ripe olives, sliced
2 tbsp. (1/2 ounce) grated fresh Parmesan cheese
1/2 tsp. Italian Seasoning Mix
Directions:
Directions:
Preheat oven to 350°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 baking dish.

Chop red peppers into small pieces. Slice olives. Top artichoke mixture with red
peppers and olives. Grate Parmesan cheese over top; sprinkle with seasoning mix.

Bake 20-25 minutes or until bubbly around edges.
Serve with Parmesan Pita Chips (recipe included) or crackers.

 

 

 

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