Ingredients
2 tablespoons Carapelli Extra Light Olive Oil
1/3 cup diced red onion
1/2 cup mayonnaise
1/2 cup sour cream
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped Peloponnese roasted sweet red peppers
2 cups combined shredded Monterey Jack and Cheddar cheeses
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
Assorted crackers, vegetables, breadsticks or toasted pita bread wedges, for dipping

Cooking Directions
Preheat oven to 350°F. In skillet, heat Carapelli Extra Light Olive Oil. Sauté onion until softened, about 3 minutes. In bowl, combine sautéed onions, mayonnaise, sour cream, artichoke hearts, spinach, roasted sweet red peppers, cheeses, garlic powder and hot pepper sauce. Place mixture in shallow baking dish. Bake for 20-25 minutes or until mixture is hot and bubbly and the edges are golden brown. Serve hot with assorted crackers, vegetables, breadsticks or toasted pita bread wedges, for dipping. Makes 24 appetizer servings.

Preparation Time: 15 minutes

Total Time: 40 minutes

Wine Suggestion: Chardonnay