by Margaret Mandryk
398 ml can of artichoke hearts, drained and chopped
798 ml can of diced tomatoes, well-drained
1 cup Mayonnaise (not Miracle Whip)
1 cup freshly grated Parmesan Cheese
½ cup shredded Cheddar cheese
2 Tbsp VE Sun-Dried Tomato Dip Mix
2 Tbsp VE 3 Onion Dip Mix
2 Tsp VE Poco Picante Salsa Mix
3 Tbsp fine ground bread crumbs
1 cup diced red or green peppers (optional)
1. Mix all ingredients together.
2. Pour into a casserole dish that has been lightly greased.
3. Bake at 350º for 30 - 40 minutes.
4. Serve hot with pita bread, bagel bits, toast, crackers or even tortilla chips.
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