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Artichoke Dip with Roasted Red Peppers
11/14/07
- 1 cup mayonnaise
- 1 cup fresh grated parmesan cheese
- 1 can or jar artichoke hearts (12-14 ounces), drained
- 1/8 teaspoon garlic powder
- ¼ cup minced roasted red peppers
- 1 tablespoon Hurricane Citrus Hot Sauce
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Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate.
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