Source: dLife

A combination of leeks, roasted red sweet peppers, and artichokes add an interesting flavor twist to this hot dip.

Servings

1 fresh leeks , quartered lengthwise, thinly sliced
2 tsp butter
14 oz canned artichokes hearts, drained , coarsely chopped
1 cup grated parmesan cheese, low sodium
7 oz cooked red bell pepper strips, drained , chopped
1 cup fat free mayonnaise
0.12 tsp black pepper
2 tbsp grated parmesan cheese, low sodium
1 tbsp chopped parsley

1 Preheat oven to 350 degrees F.
2 In a skillet, cook leek in hot butter until tender. Remove from heat.
3 Stir in artichoke hearts, the 1 cup Parmesan cheese, sweet peppers, mayonnaise, and black pepper.
4 Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with the 2 tablespoons Parmesan cheese and the parsley.
5 Bake, uncovered for 20 minutes or until heated through. Serve with assorted dippers.

This recipe really lives up to its name! The dip was good, but you can reduce the amount of Parmesan next time if you think it is too strong.