Hot artichoke and roasted pepper dip

1 medium leek, thinly sliced and quartered, or 1/3 cup sliced green onions
2 teaspoons margarine or butter
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 cup grated Parmesan cheese
1 7-ounce jar roasted red sweet peppers, drained and coarsely chopped
1 cup mayonnaise, salad dressing, or light mayonnaise dressing
1/8 teaspoon ground black pepper
1 tablespoon snipped fresh parsley
2 tablespoons grated Parmesan or Romano cheese
Assorted vegetable dippers, flat breads, or assorted crackers

1. In a skillet cook sliced leek or onion in hot margarine or butter until tender but not brown. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan cheese, roasted red peppers, mayonnaise or salad dressing, and black pepper.
2. Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and the 2 tablespoons Parmesan cheese.
3. Bake, uncovered, in a 350 oven about 20 minutes or until heated through. Or, microcook on medium-high power for 6 to 8 minutes or until heated through, turning dish halfway through cooking time. Serve with assorted cut-up raw vegetable dipping sticks, flat breads, or crackers.