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3 oz. pkg. Sargento Parmesan cheese
3/4 c. mayonnaise
1 can artichoke hearts (packed in water & salt)
1/3 c. red pepper sauteed in olive oil
2 egg whites
1/3 c. chopped onion sauteed in olive oil
Thinly sliced French bread or cocktail rye bread

Drain artichoke, rinse and chop them thinly. Combine mayonnaise, artichokes, Parmesan cheese, red pepper and onion. Beat egg whites until stiff, not dry. Fold egg whites into cheese mixture. Spread mixture on bread. Broil until golden brown on top. Watch carefully to prevent burning.
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