Baked Artichoke And Cheese Dip

• 1/4 c. unsalted butter
• 1 c. coarsely chopped onion
• 1 c. coarsely chopped red pepper
• 1 tsp. minced fresh garlic
• 3 Tbsp. all-purpose flour
• 1 1/2 c. milk
• 1 (3 oz.) pkg. cream cheese, softened
• 2 c. (8 oz.) shredded Mozzarella cheese
• 1/2 c. freshly grated Parmesan cheese
• 1/2 c. chopped fresh parsley
• 1/3 c. mayonnaise
• 1/4 c. lemon juice
• 1 (14 oz.) can artichoke hearts, drained and cut into 1/2-inch pieces
• 1/2 tsp. coarsely ground pepper
• 1 tsp. grated lemon peel
• French bread or crackers

1. Heat oven to 375u0b0. In a 10-inch skillet, melt 1 tablespoon butter until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender, 1 to 2 minutes. In a 2-quart saucepan, melt remaining 3 tablespoons butter; stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly, 30 seconds. Stir in milk. Continue cooking, stirring occasionally, until mixture comes to a full boil, 2 to 3 minutes. Boil 1 minute. Remove from heat. Stir in cream cheese, Mozzarella cheese and Parmesan cheese until melted. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, pepper and lemon peel. Stir cheese mixture into sauted vegetables. Pour into shallow 1 1/2-quart ovenproof casserole. Bake for 25 to 30 minutes or until bubbly. Sprinkle with remaining 1/4 cup parsley. Serve with French bread or crackers.

unsalted butter, onion, red pepper, fresh garlic, flour, milk, cream cheese, mozzarella cheese, freshly grated parmesan cheese, parsley, mayonnaise, lemon juice, hearts, ground pepper, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=33414 (may not work)