Artichoke Asiago Dip
1 8-ounce package cream cheese, softened
4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
2 cloves garlic
1 14-ounce can artichoke hearts, drained
1 cup bottled roasted red sweet peppers, drained
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
Bottled roasted red sweet pepper strips (optional)
Fresh parsley leaves (optional)
Preheat oven to 350 degrees F. Prepare and bake the Baked Pita Chips.
In a food processor, combine cream cheese, Asiago cheese, and garlic.
Cover and process until mixture is combined.
Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion.
Cover and process with on/off turns until finely chopped.
Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish.
Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)
Serve the warm dip with Baked Pita Chips.
If desired, garnish with roasted red pepper strips and parsley leaves.
Makes 12 servings.
Make-Ahead Tip: Prepare and bake the Baked Pita Chips as directed; transfer chips to wire racks to cool. Place in an airtight container.
Store at room temperature for up to 1 week or freeze for up to 3 months.
Thaw the chips, covered, at room temperature.
Mixer Directions: In a medium mixing bowl, beat cream cheese and Asiago cheese with an electric mixer on medium to high speed until combined. Finely chop garlic, artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Stir into cheese mixture.
Transfer to baking dish and bake as directed.