Baked Artichoke and Jalapeno Cheese Spread

Baked Artichoke and Jalapeno Cheese Spread

Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.

  • Minutes Prep Time
  • Minutes Total
  • 18 Recipe Yield
  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
  • Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
  • Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.


  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup mayonnaise or salad dressing
  • 1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
  • 1/4 cup finely chopped red bell pepper
  • 8 to 10 Old El Paso™ pickled jalapeño slices (from 12-oz jar), drained, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup Progresso™ panko crispy bread crumbs
  • 72 water crackers

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