Levy Restaurants

Drain artichoke hearts and roasted red peppers. Steam spinach for 30 seconds and shock after cooking. When chilled, squeeze out water and cut into small pieces. Small dice red peppers. In mixer, combine artichoke hearts, red peppers, onions, mayonnaise, parmesan cheese and cream cheese. Whip on low, and add spinach and roasted red peppers at the end, just until they are mixed in. The spinach and red peppers must be added at the end or the mix will turn green or red. Portion in crocks, sprinkle with parmesan and bake at 400° for 10 minutes or until brown. Serve with crostinis.