Baked Artichoke and Jalapeño Cheese Spread

  • Prep 10 min
  • Total 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 slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, drained, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup Progresso™ panko crispy bread crumbs
  • 72 water crackers

Steps

  • 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.

  • For a dip that's less spicy, try with fewer jalapeños slices or substitute 2 tablespoons Old El Paso® chopped green chiles for the jalapeños.
  • Panko bread crumbs are Japanese-style bread crumbs that are bigger and crispier than regular bread crumbs.

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4 1/2g
23%
Trans Fat
1g
Cholesterol
20mg
6%
Sodium
290mg
12%
Potassium
40mg
1%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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