Shelly's Recipe

ARTICHOKE AND ROASTED RED PEPPER SPREAD

Category: Spreads - Hot

2 tbsp butter
1 leek, diced
2 (6.5-oz) jars marinated artichoke hearts, drained and chopped
1 (7 oz) jar roasted red peppers, drained and chopped or 1/2 cup chopped sun dried tomatoes, packed in oil, drained
3/4 cup freshly grated Parmesan cheese
3 tbsp mayonnaise

Preheat oven to 350. Melt saucepan over medium heat. Saute diced leek until tender. Stir in artichoke, peppers, Parmesan and mayonnaise. Transfer to 8” by 8” baking dish. Bake for 30 minutes, until bubbly and lightly browned. Serve with toasted baguette or crackers.