The second appetizer I made for the bridal shower last night, this one seemed to be the favorite, it was pretty awesome, like a spinach dip on top of a piece of bread, yummy!  Also from “Betty Crocker”.

3 cups Bisquick

1 1/2 cups shredded Mozzarella cheese (6 oz)

2/3 cup water

2 tablespoons oil

1 1/2 cup mayonnaise

1 1/2 cups Parmesan cheese

1 (7 oz) jar roasted red bell peppers, drained and diced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons garlic powder

2 (14 oz each) cans artichoke hearts, drained and chopped

1  Heat oven to 375.  Spray 15 x 10 x 1″ pan with cooking spray.

2  In large bowl, stir Bisquick and mozzarella cheese until thoroughly combined.  Stir in water and oil until dough forms; beat vigorously 20 strokes.  (I had to add a little more water here as I still had Bisquick crumbs at the bottom of my bowl, I think I added a tablespoon or two more of water.)  Let stand 8 minutes.

3  Using hands dipped in additional Bisquick (I didn’t need to do this as my dough wasn’t all that sticky), press dough in bottom and up sides of pan.  Bake 9 – 11 minutes or until crust is puffed and top edges are just starting to brown.

4  Meanwhile, in medium bowl, mix all remaining ingredients except artichokes then stir in artichokes.  Evenly spread mixture over partially baked crust.

5  Bake 12 – 15 minutes or until thoroughly heated and crust is golden brown.

6  Set oven control to broil.  Broil with top of pan 6″ from heat 2 – 3 minutes or until filling is golden brown.  Cool 10 minutes before cutting into squares.