Parmesan Artichoke Crostini Spread

1 (3 oz) pkg cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 cup sour cream

1/2 cup marinated artichoke hearts, drained and chopped

1/2 cup sliced green olives

2 tbsp chopped pepperoncini salad peppers

1 tbsp snipped fresh parsley

1 tsp grated lemon peel

20 toasted baguette slices

In a small bowl, combine cream cheese, Parmesan cheese, and sour

cream. Stirin artichoke hearts, olives, peppers, parsley and lemon peel.

Spread on toasted baguette slices. Makes 1 1/4 cups.