Hot Artichoke and Roasted Pepper Dip

1/3 c. sliced green onion

2 t. butter

1 14 ounce can artichoke hearts, drained and coarsely chopped

1 c. grated parmesan cheese

1 c. mayo

1 7 ounce jar roasted red peppers, drained and coarsely chopped

1/8 t. pepper

2 T. parmesan cheese

1 T. snipped parsley

Cook green onion in hot butter till tender. Remove from heat. Stir in artichoke hearts, 1 c. parmesan cheese, mayo, roasted red peppers and pepper. Spread evenly in an 8 inch quiche dish or pie plate. Sprinkle with 2 tablespoons parmesan cheese and the parsley. Can be chilled for up to 24 hours before baking. To serve bake uncovered in 350 degree oven for 20 minutes or till heated through. Serve with assorted sweet peppers, flat breads, or bagel chips.

Barb’s recipe!