Baked Artichoke and Jalapeño Cheese Spread

 

1

package (8 oz) cream cheese, softened

1/2

cup mayonnaise or salad dressing

1

jar (6 oz) marinated artichoke hearts, drained, coarsely chopped

1/4

cup finely chopped red bell pepper

8

to 10 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained, chopped

1/2

cup grated Parmesan cheese

1/3

cup Progresso® panko crispy bread crumbs

72

water crackers

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• 2 In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
• 3 Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
• 4 Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.