artichoke parmesan dip/spread

- 1 3-ounce package of cream cheese (softened)
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup dairy sour cream
- 1/2 cup marinated artichoke hearts (drained and coarsely chopped)
- 1/4 cup sliced greenolives
- 2 tablespoons pepperoncini salad peppers (chopped)
- 1 tablespoon snipped fresh Italian flat-leaf parsely
- 1 teaspoon lemon peel (finely shredded)
- 20 crostini (toasted baquette slices 1/4-inch thick)

in a medium bowl, mix the cream cheese, Parmesan cheese and sour cream until smooth. Stir in the artichoke hearts, olives, peppers, parseley and the lemon peel. Spread the mixture on the crostini slices.