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Prep 10min
Total30min
Servings18
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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
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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.
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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.
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