Ingredients

• 1  medium leek, thinly sliced and quartered, or 1/3 cup sliced green onions
• 2  teaspoons margarine or butter
• 1  14-ounce can artichoke hearts, drained and coarsely chopped
• 1  cup grated Parmesan cheese
• 1  7-ounce jar roasted red sweet peppers, drained and coarsely chopped
• 1  cup mayonnaise, salad dressing, or light mayonnaise dressing*
• 1/8  teaspoon ground black pepper
• 1  tablespoon snipped fresh parsley
• 2  tablespoons grated Parmesan or Romano cheese
•   Assorted vegetable dippers, flat breads, or assorted crackers

Directions

In a skillet cook sliced leek or onion in hot margarine or butter until tender but not brown. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan cheese, roasted red peppers, mayonnaise or salad dressing, and black pepper.

Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and the 2 tablespoons Parmesan cheese.

Bake, uncovered, in a 350° oven about 20 minutes or until heated through. Or, microcook on medium-high power for 6 to 8 minutes or until heated through, turning dish halfway through cooking time. Serve with assorted cut-up raw vegetable dipping sticks, flat breads, or crackers.

*Note: Do not make with fat-free mayonnaise dressing or salad dressing. Dip will not set.