Method:
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.

Tips:
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.