Artichoke and Roasted Red Pepper Dip

 2 tbsp. Butter

1 onion, diced

3 cloves garlic, minced

1 6 1/2 oz jar, marinated artichoke hearts, drained and chopped

1 can plain artichokes

7 oz. Jar roasted red peppers, drained and chopped

3/4 cup shredded Parmesan cheese

3 tbsp. Mayonnaise 

Mozzarella cheese for topping

Set oven to 350 degrees.

Preheat oven. 

Melt butter and sauté onion and garlic. Stir in artichoke hearts, roasted red peppers. Parmesan and mayonnaise. Transfer to 8” baking dish. 

Bake 30 minutes until bubbly. 

Serve with wheat thins or crackers. 

Note: Wegmans classic roasted red pepper bruschetta topping is a good substitute for the roasted red peppers.