Baked Artichoke and Jalapeño Cheese Spread Recipe | Betty Crocker
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 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
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