Hot Artichoke And Asiago Cheese Dip
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Serves/Makes: 12
Ready in: 30-60 minutes
- 8 ounces cream cheese, softened
- 4 ounces Asiago cheese, finely shredded
- 2 cloves garlic
- 1 can (14 ounce size) artichoke hearts, drained
- 1 cup canned roasted red peppers, drained
- 1 cup sliced fresh mushrooms
- 1/2 cup sliced green onions
- thinly sliced toasted French bread or toasted pita wedges
- chopped canned roasted peppers, optional
- fresh parsley sprigs, optional
In a food processor, combine cream cheese, the Asiago cheese and the garlic. Cover and process till the mixture is well combined. Add the drained artichoke heats, the one cup red sweet peppers, the mushrooms and the green onions. Cover and process with on/off turns till everything is finely chopped. Transfer to a 1 1/2 quart shallow baking dish, 8" quiche dish or 9" pie plate, spreading evenly. Cover and bake at 350 degrees F for 25 minutes or until heated through. (Or microcook, uncovered, on 70% power for 6-8 minutes or till heated through, stirring the dip and turning the dish halfway through cooking time.) Serve warm with thinly sliced French bread or pita wedges. Garnish with red pepper and parsley, if you like.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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