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Appetizers

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 recomm...read more
posted by
lilyfire41
on 3/3/2006
time
prep:
10 min
total:
18 min
servings
total:
3 cups or 24 servings, 2 Tbsp. each
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What You Need

1
cup  MIRACLE WHIP Dressing
3
Tbsp.  GREY POUPON Dijon Mustard
1
can  (14 oz.) artichoke hearts, drained, chopped
1
jar  (7 oz.) roasted red peppers, drained, chopped
2
 green onions, sliced
1/3
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
Substitute a 9-inch pie plate for the baking dish.
K:25328v3:62247
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