Lunch: Baked Artichoke and Jalapeño Cheese Spread

Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup mayonnaise or salad dressing
1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
1/4 cup finely chopped red bell pepper
8 to 10 Old El Paso™ pickled jalapeño slices (from 12-oz jar), drained, chopped
1/2 cup grated Parmesan cheese
1/3 cup Progresso™ panko crispy bread crumbs
72 water crackers

Instructions

Heat oven to 400 °F. Spray 9-inch glass pie plate with cooking spray.
In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.

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