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Baked Artichoke and Jalapeño Cheese Spread

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By Betty Crocker Kitchens
Updated May 24, 2022
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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
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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

  • Step 
    1
    Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
  • Step 
    4
    Bake 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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