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.