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Hot Artichoke and Red Pepper Dip

Hot Artichoke and Red Pepper Dip recipe
photo by:kraft
I've made this recipe for all sorts of occasions. I make some alterations though. I leave out the dijon & I make with red bell pepper instead of roasted. I HIGHLY more
posted by
on 3/3/2006
10 min
18 min
3 cups or 24 servings, 2 Tbsp. each
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What You Need

cup  MIRACLE WHIP Dressing
Tbsp.  GREY POUPON Dijon Mustard
can  (14 oz.) artichoke hearts, drained, chopped
jar  (7 oz.) roasted red peppers, drained, chopped
 green onions, sliced
cup  KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 400°F.

MIX dressing and mustard in medium bowl until well blended. Add all remaining ingredients except cheese; mix well.

SPOON into 1-qt. baking dish; top with cheese.

BAKE 6 to 8 min. or until cheese is melted. Serve with tortilla chips, RITZ Chips Original or your favorite crackers.

Kraft Kitchens Tips

Spinach-Artichoke Dip
Prepare as directed, adding 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, and 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese to the artichoke mixture before spooning into baking dish and baking as directed.
Special Extra
Add 1 minced clove garlic to the artichoke mixture before spooning into baking dish and baking as directed.
Substitute a 9-inch pie plate for the baking dish.
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