Baked Artichoke & Cheese Dip

• 1/4 cup Land O Lakes Butter
• 1 small (1/2 cup) onion, coarsely chopped
• 1 medium (1 cup) red bell pepper, coarsely chopped
• 1 teaspoon finely chopped fresh garlic
• 3 tablespoons all-purpose flour
• 1 1/2 cups Land O Lakes Half & Half
• 1/2 cup freshly grated Parmesan cheese
• 10 (3/4-ounce) slices Land O Lakes Provolone Cheese, quartered
• 1 (3-ounce) package cream cheese, softened
• 1/2 cup chopped fresh parsley
• 1/3 cup mayonnaise
• 1/4 cup lemon juice
• 1 (14-ounce) can artichoke hearts, drained, cut into 1/2-inch pieces
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon coarse ground pepper
• Crackers or French bread slices

1. Heat oven to 375F.
2. Melt 1 tablespoon butter in 10-inch skillet until sizzling; stir in onion, red pepper and garlic.
3. Cook over medium heat, stirring occasionally, 1-2 minutes or until vegetables are crisply tender.
4. Melt remaining 3 tablespoons butter in 3-quart saucepan; stir in flour.
5. Cook over medium heat, stirring constantly, 30 seconds or until smooth and bubbly.
6. Stir in half & half.
7. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil.
8. Boil 1 minute.
9. Remove from heat.
10. Stir in Parmesan cheese, provolone cheese and cream cheese until melted.
11. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon zest and pepper.
12. Add cooked onion mixture; mix lightly.
13. Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole.
14. Bake 25-30 minutes or until bubbly.
15. Sprinkle with remaining 1/4 cup parsley.
16. Serve with crackers or French bread.

butter, onion, red bell pepper, fresh garlic, allpurpose, parmesan cheese, provolone cheese, cream cheese, parsley, mayonnaise, lemon juice, freshly grated lemon zest, coarse ground pepper, crackers

Taken from www.landolakes.com/recipe/2226/baked-artichoke-cheese-dip (may not work)