The Pioneer Woman Tasty Kitchen
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Artichoke Dip with a Kick!

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Level: Easy

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Description

The best I have had! Someone always requests this recipe. This recipe uses tangy salad dressing, not mayonnaise. (I know! I was skeptical, too. Trust me!)

Ingredients

  • Non-stick Cooking Spray
  • 2 packages Cream Cheese, 16 Oz. Total
  • 2 jars Marinated Artichoke Hearts (6 Oz. Each), Drained Well And Chopped (Note: I Squeeze Out The Hearts, After Draining Them, Te Remove Excess Liquid)
  • 1 cup Tangy-Style Salad Dressing (like Miracle Whip), NOT Mayonnaise
  • 1 cup Shredded Parmesan Cheese (I Use Preshredded For This Recipe. Easy!)
  • 15 slices Jarred Pickled Jalapeno Peppers, Drained Between Paper Towels, Chopped (Can Add More Or Less, To Taste. It Adds A Kick!)
  • ½ cups Finely Chopped Red Bell Pepper
  • A Sprinkle Of Garlic Powder, to taste
  • A Sprinkle Of Dried Ground Thyme, to taste
  • _____
  • ¼ cups More, Shredded Parmesan Cheese, For Topping
  • ¾ cups Panko (dried Japanese Bread Crumbs), For Topping - Get This In The Asian Aisle At Grocery Store (Note: Leftover Crumbs Are Great In Meatloaf!)
  • Crackers (I Like Water Crackers) Or Scoop Style Tortilla Chips, For Serving

Preparation

Preheat oven to 400 degrees.

Spray a large glass pie plate, shallow baking dish or the like, with non-stick cooking spray.

Mix all ingredients (except the 1/4 cup Parmesan cheese and the panko for topping). Put in prepared baking dish. Top with 1/4 cup Parmesan cheese and panko. Bake, uncovered, for 20 minutes.

Serve with crackers or tortilla chips.

Enjoy!

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