One 14 oz can Artichoke Hearts, drained and large diced
12 oz Cream Cheese
1/4 cup Red Peppers, finely diced
2 Tbsp. Onions, finely diced
2 Tbsp. White Wine
1/2 Tbsp. Dijon Mustard
3/4 tsp. Paprika
1/2 tsp. Garlic, minced
3/4 tsp. Salt
1/2 tsp. White Pepper
1 Tbsp. Fresh Lemon Juice
3/4 cup Fine Bread Crumbs, unseasoned
1/4 cup Butter, melted
Combine cream cheese, red peppers, onion, white wine, Dijon mustard, paprika, garlic, salt, white pepper, and lemon juice in a food processor with steel blade. Process to mix well
Remove mixture from food processor and place in a mixing bowl.
Add diced artichoke hearts and blend.
Place artichoke dip into a 1 qt casserole dish.
Top with buttered crumbs.
Bake in a 350’ oven approximately 20 minutes, or until top is lightly browned and the dip is bubbly around the edges.
Serve immediately with warm French bread.
This dip can be prepared ahead of time, and refrigerated for 3 days. Top with crumbs before heating.
You may add crabmeat or cooked, diced chicken.
Serve with a salad for a light luncheon.