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Prep 15min
Total35min
Servings16
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Ingredients
1
bag (12 oz) frozen broccoli & cheese sauce
1
container (8 oz) chive and onion cream cheese spread
1/2
cup mayonnaise or salad dressing
1/4
cup milk
1/4
teaspoon ground red pepper (cayenne)
1
cup freshly shredded Parmesan cheese
1
can (14 oz) artichoke hearts, drained, coarsely chopped
1/4
cup roasted red bell peppers (from a jar), drained, chopped
1
loaf (16 inch) baguette French bread, cut into 1/4-inch slices
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Steps
1
Heat oven to 350°F. Cook broccoli as directed on bag for minimum time. Chop broccoli to about 1/2-inch size.
2
Meanwhile, in medium bowl, mix cream cheese spread, mayonnaise, milk, ground red pepper and 1/2 cup of the Parmesan cheese until well blended. Stir in broccoli mixture, artichoke hearts and roasted red peppers. Spoon into ungreased 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
3
Bake uncovered 25 to 30 minutes or until mixture is hot and bubbly. Serve with baguette slices.
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For a holiday look, sprinkle additional chopped roasted red bell peppers and chopped parsley over the top after baking.
Toasted baguette slices are also good with this dip: Heat oven to 425°F. On ungreased cookie sheet, place bread slices. Bake 4 to 5 minutes or until very light golden brown.
Bake up a loaf of Pillsbury™ French Bread to slice and serve instead of the baguette with this tasty hot dip.
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