1
jar (7 oz) roasted red bell peppers, drained, diced
1
tablespoon Dijon mustard
1
tablespoon Worcestershire sauce
2
teaspoons garlic powder
2
cans (14 oz each) Progresso™ artichoke hearts, drained, chopped
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Steps
1
Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
2
In large bowl, stir Bisquick mix and mozzarella cheese until thoroughly combined. Stir in water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
3
Using hands dipped in additional Bisquick mix, press dough in bottom and up sides of pan. Bake 9 to 11 minutes or until crust is puffed and top edges are just starting to brown.
4
Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Evenly spread mixture over partially baked crust.
5
Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.
6
Set oven control to broil. Broil with top of pan 6 inches from heat 2 to 3 minutes or until filling is golden brown. Cool 10 minutes. Cut into 8 rows by 6 rows.
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This recipe is all inclusive—no dippers needed. The dip is baked right into the crust!
This warm-from-the-oven appetizer is perfect for entertaining a crowd on a cold winter’s day.
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