Ingredients
2
cans (14 oz each) quartered artichoke hearts, drained, chopped
1
cup mayonnaise
10
oz pepper Jack cheese, shredded (2 1/2 cups)
1/4
cup Progresso™ Italian-style bread crumbs
Red bell pepper, chopped, if desired
Chopped parsley
8
oz melba toast rounds (about 64)
Preparation
Heat oven to 400°F. In medium bowl, mix artichokes, mayonnaise and 2 cups of the cheese. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over artichoke mixture.
Bake 10 to 12 minutes or until thoroughly heated. Garnish with red bell pepper and parsley. Serve dip with melba toast rounds.
