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Artichoke and Roasted Red Pepper Dip

3 Tblsps. butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
¾ cup freshly grated Parmesan cheese
3 Tblsps. mayonnaise

Preheat oven to 350 degrees.
Melt butter in a saucepan over medium heat, sauté diced leek until tender.
Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

Soooo good on those cute little toast rounds…. Crostini!

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