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Ingredients

• 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

Description

Pretty Red Bell Pepper Adds Color To Hot Artichoke Spread, While Pickled Jalapeno Slices Add Some Spice.

Betty Crocker