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Baked Artichoke and Jalapeño Cheese Spread

Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 18

Ingredients

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

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LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1g
1%
),
Cholesterol
20mg
20%;
Sodium
290mg
290%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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