HOT ARTICHOKE AND ROASTED PEPPER DIP

1 medium leek, thinly sliced and quartered, or 1/3 cup sliced green onion

2 tsp. butter or margarine

1 14 oz. can artichoke hearts, drained and coarsely chopped

1 cup grated Parmesan cheese

1 cup mayonnaise, salad dressing, or light mayonnaise

1 7 oz. jar roasted red sweet pepper, drained and coarsely chipped

1/8 tsp. ground pepper

2 Tbsp. grated Parmesan or Romano cheese

1 Tbsp snipped parsley

1 6 oz. can crab meat, drained

Assorted sweet pepper wedges, flat breads or bagel crisps

Cook leek or green onion in hot butter or margarine in a medium skillet till tender. Remove from heat. Stir in artichoke hearts, 1 cup Parmesan cheese, mayonnaise or salad dressing roasted red pepper, ground pepper and crabmeat.

Spread evenly in an 8 inch quiche dish or 9 inch pie plate. Sprinkle with 2 Tbsp Parmesan or Romano cheese and the parsley. If desired, cover and chill for up to 24 hours before baking.

To serve, bake, uncovered in a 350 degree oven for 20 minutes or till heated through. (Or microwave on medium-high power for 6 to 8 minutes or till heated through, turning dish after 4 minutes.) Serve with sweet pepper wedges, flat breads or bagel crisps. Makes 3 ½ cups.

Carol Thorsen