3 oz. pkg. Sargento Parmesan cheese
3/4 cup mayonnaise
1 can artichoke hearts (packed in water and salt)
1/3 cup red bell pepper sauteed in olive oil
2 egg whites
1/3 cup 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.