Baked Artichoke, Red Pepper (Sun-dried Tomato) Spread

Ok, so everyone loves that hot artichoke dip you find in restaurants, right? Whether it's artichoke & spinach, artichoke and Parmesan cheese, ect...I recently made Roasted Red Pepper and Artichoke Spread, and then tonight wanted to make it again, but didn't have any red peppers so I decided to use sun dried tomatoes instead. All I can say is YUM-O! No matter what you want to do with the artichokes, it seems to turn out great. I suggest trying them both. I'm even considering trying to combine all three ingredients and see how it turns out. The plus side to this recipe? NO SALT! For those who are trying to limit the intake of salt (as most of us probably should), this is a great little appetizer to snack on while you are waiting on the Swedish Meatballs!

Ingredients:
1 cup grated parmesan cheese
1/2 cup light mayonnaise
8 oz. package of cream cheese, softened
3 garlic cloves, chopped fine
14 oz. artichoke hearts, drained and chopped
1 whole red pepper, finely chopped OR/and sun-dried tomatoes, finely chopped

Make It:

1.) Combine parmesan cheese, mayo, cream cheese, garlic and process till smooth

2.) Add artichokes and peppers and/or sun-dried tomatoes, stir in well

3.) Put mixture into small 8 inch. pan, Bake at 375 degrees for 30 minutes until browned on top.

~Made by: Holly