Artichoke Dip with a Kick!

• Non-stick Cooking Spray
• 2 packages Cream Cheese, 16 Oz. Total
• 2 jars Marinated Artichoke Hearts (6 Oz. Each), Drained Well And Chopped (Note: I Squeeze Out The Hearts, After Draining Them, Te Remove Excess Liquid)
• 1 cup Tangy-Style Salad Dressing (like Miracle Whip), NOT Mayonnaise
• 1 cup Shredded Parmesan Cheese (I Use Preshredded For This Recipe. Easy!)
• 15 slices Jarred Pickled Jalapeno Peppers, Drained Between Paper Towels, Chopped (Can Add More Or Less, To Taste. It Adds A Kick!)
• 1/2 cups Finely Chopped Red Bell Pepper
• A Sprinkle Of Garlic Powder, to taste
• A Sprinkle Of Dried Ground Thyme, to taste
• 1/4 cups More, Shredded Parmesan Cheese, For Topping
• 3/4 cups Panko (dried Japanese Bread Crumbs), For Topping - Get This In The Asian Aisle At Grocery Store (Note: Leftover Crumbs Are Great In Meatloaf!)
• Crackers (I Like Water Crackers) Or Scoop Style Tortilla Chips, For Serving

1. Preheat oven to 400 degrees.
2. Spray a large glass pie plate, shallow baking dish or the like, with non-stick cooking spray.
3. Mix all ingredients (except the 1/4 cup Parmesan cheese and the panko for topping).
4. Put in prepared baking dish.
5. Top with 1/4 cup Parmesan cheese and panko.
6. Bake, uncovered, for 20 minutes.
7. Serve with crackers or tortilla chips.
8. Enjoy!

spray, cream cheese, hearts, salad dressing, parmesan cheese, peppers, red bell pepper, garlic, ground thyme, parmesan cheese, bread crumbs, crackers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/artichoke-dip-with-a-kick/ (may not work)