Ingredients
1
bag (12 oz) frozen broccoli & cheese sauce
1
container (8 oz) chive and onion cream cheese spread
1/2
cup mayonnaise or salad dressing
1/4
cup milk
1/4
teaspoon ground red pepper (cayenne)
1
cup freshly shredded Parmesan cheese
1
can (14 oz) artichoke hearts, drained, coarsely chopped
1/4
cup roasted red bell peppers (from a jar), drained, chopped
1
loaf (16 inch) baguette French bread, cut into 1/4-inch slices
Preparation
Heat oven to 350°F. Cook broccoli as directed on bag for minimum time. Chop broccoli to about 1/2-inch size.
Meanwhile, in medium bowl, mix cream cheese spread, mayonnaise, milk, ground red pepper and 1/2 cup of the Parmesan cheese until well blended. Stir in broccoli mixture, artichoke hearts and roasted red peppers. Spoon into ungreased 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake uncovered 25 to 30 minutes or until mixture is hot and bubbly. Serve with baguette slices.
