ARTICHOKE AND ROASTED RED PEPPER DIP

By pbaumgartner

Ingredients

• 2 Tbs. 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
• 3/4 c. freshly grated Parmesan cheese
• 3 Tbs. mayonnaise

Preparation

Step 1

Preheat oven to 350º. Melt butter in saucepan over medium heat. Saute diced leek until tender. Stir in artichoke hearts, roasted red peppers, Parmesan, and mayonnaise. Transfer to an 8x8-inch baking dish.
Bake for 30 minutes, or until bubbly and lightly browned.