Heat oven to 375° F In a large skillet sauté onion, red pepper and garlic in 1 Tbsp butter over medium heat,, stirring occasionally, until vegetables are softened. Melt remaining 3 Tbsp butter in large saucepan; stir in flour. Cook over medium heat, stirring constantly, for 30 seconds.
Stir in milk. Continue cooking, stirring occasionally, until mixture comes to a full boil and cook for 1 minute. Remove from heat.
Stir in the Parmesan cheese, mozzarella cheese and cream cheese until melted. Stir in the onion/pepper mixture, 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon peel and pepper. Spoon vegetable and cheese mixture into shallow 1 1/2-quart casserole dish.
Bake for 25 to 30 minutes or until bubbly. Sprinkle with remaining 1/4 cup parsley and serve with crackers or toast points.Servings: 12 to 16