Hot Artichoke Cheese Dip
|Tuscan peppers||3⁄4 Cup (12 tbs) (Progresso)|
|Marinated artichoke hearts||6 Ounce (1 Jar, Progresso)|
|Canned artichoke hearts||14 Ounce (1 Can)|
|Shredded mozzarella cheese||8 Ounce (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (Progresso)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350° F.
Remove stems and seeds from Tuscan peppers; chop (makes 1/4 cup) and set aside.
Drain liquid from marinated artichoke hearts into the bottom of a shallow 2-quart casserole.
Spread liquid to grease bottom of pan.
Drain and discard liquid from canned artichoke hearts.
Finely chopped marinated and (aimed artichokes.
Place in a medium bowl.
Stir in mozzarella and Parmesan cheeses, mayonnaise and reserved chopped Tuscan peppers.
Spread in prepared pan.
Sprinkle with paprika.
Cover and bake until hot, about 15 minutes.