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Serve this bubbling hot dip appetizer with pieces of crusty French bread.
Heat oven to 375°F.
Melt 1 tablespoon butter in 10-inch skillet until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, 1-2 minutes or until vegetables are crisply tender.
Melt remaining 3 tablespoons butter in 3-quart saucepan; stir in flour. Cook over medium heat, stirring constantly, 30 seconds or until smooth and bubbly. Stir in half & half. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil. Boil 1 minute. Remove from heat.
Stir in Parmesan cheese, provolone cheese and cream cheese until melted. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon zest and pepper. Add cooked onion mixture; mix lightly.
Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole. Bake 25-30 minutes or until bubbly.
Sprinkle with remaining 1/4 cup parsley. Serve with crackers or French bread.
Dietary Fiber: 0g
Notice how Half and Half is not listed in the ingredients but in the instructions!!
This is a great recipe! I have a hard time giving up the recipe.
I have made this recipe for a holiday party for over 10 years, and my guests always ask that I do it again the next year. I serve it hot in a chafing dish with French bread slices. I substitute 1/3 c Parmesan & 1/3 c. Asiago & 1/3 c. Romano for the 1/2 c. Parmesan in the recipe. Like many recipes, it tastes best on the second day.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2226
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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