Hot Artichoke And Roasted Pepper Dip

Ingredients
1 medium leek, thinly slliced and quartered, or 1/3 cup sliced green onion
2 tsp. butter or margarine
1 14-ounce can artichoke hearts, drained and coarsley chopped
1 cup grated Parmesan cheese
1 cup mayonnaise
1 7-ounce jar roasted red peppers, drained and coarsely chopped
1/8 tsp. ground pepper
2 tbsp. grated Parmesan or Romano cheese
1 tbsp. snipped parsley

Cooking Instructions
Cook leek or green onion in hot butter til tender. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan cheese, mayonnaise, roasted red peppers, and ground pepper.

Spread evenly in a pie plate. Sprinkle with 2 tbsp. Parmesan or Romano cheese and parsley. If desired, cover and chill up to 24 hours before baking.

Bake uncovered in a 350°F oven for 20 minutes.

Serve with sweet pepper wedges, flat breads, or bagel crisps.