Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.
Baked Artichoke and Jalapeño Cheese Spread
- Prep Time 10 min
- Total 30 min
- Servings 18
- Ingredients 8
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 slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, drained, chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup Progresso™ panko crispy bread crumbs
- 72 water crackers
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
-
Step2In 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.
-
Step3Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
-
Step4Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.
Nutrition
190
Calories
13g
Total Fat
3g
Protein
13g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 1g
- Cholesterol
- 20mg
- 6%
- Sodium
- 290mg
- 12%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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