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Hot Artichoke Dip II




Source of Recipe


From Better Homes and Gardens


List of Ingredients




2 medium leeks, thinly sliced (2/3 cup)
1 tablespoon olive oil
2 14-ounce cans artichoke hearts, drained and coarsely chopped
2 cups light mayonnaise dressing*
1 cup chopped red sweet pepper
1 cup finely shredded Parmesan cheese
1 teaspoon Mediterranean seasoning or lemon-pepper seasoning
- - Finely shredded Parmesan cheese
- - Vegetable dippers or toasted whole wheat pita wedges


Recipe



1 In a large skillet cook leeks in hot olive oil over medium heat until tender. Place in a 3-1/2- or 4-quart slow cooker. Stir in the artichoke hearts, light mayonnaise, sweet pepper, 1 cup Parmesan cheese, and seasoning.
2 Cover and cook on low-heat setting for 3 to 4 hours until cheese is melted and mixture is heated through.
3 To serve, stir mixture, sprinkle with additional Parmesan cheese, and keep warm on low-heat setting for up to 1 hour. Serve with vegetable dippers or toasted pita wedges. Makes 5 cups dip.
4 *Note: Do not use regular mayonnaise or cook on high-heat setting or the dip will separate during cooking.