The Pampered Chef ®
Roasted Red Pepper & Artichoke Spread
Recipe
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| 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 fresh Parmesan cheese |
| 1/2 teaspoon Pantry Italian Seasoning Mix |
| Rustic Parmesan Pita Chips (optional, see below) | |
- Preheat oven to 350°F. Chop artichokes using Food Chopper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. In Classic Batter Bowl, combine lemon zest, cream cheese, mayonnaise and garlic pressed with Garlic Press; whisk using Stainless Steel Whisk. Add artichokes and mozzarella cheese; mix well using Small Mix 'N Scraper®. Spread over bottom of Small Oval Baker.
- Chop red peppers using Food Chopper. Slice olives using Egg Slicer Plus®. Top artichoke mixture with red peppers and olives. Grate Parmesan cheese over top using Deluxe Cheese Grater; sprinkle with seasoning mix.
- Bake 20-25 minutes or until bubbly around edges. Serve with Rustic Parmesan Pita Chips, if desired.
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Yield: 16 servings or 24 sample servings
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Nutrients per serving: (2 tablespoons dip): Calories 80, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 3 g, Protein 2 g, Sodium 150 mg, Fiber 1 g
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| © The Pampered Chef, Ltd., 2001 |
