Artichoke, Spinach & Sun-Dried Tomato Dip |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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This creamy, robust artichoke dip boasts the colorful addition of sun-dried tomatoes.It's great served with tortilla, pita or bagel chips. âLorilyn Tenney, Boise, Idaho Ingredients:
2 packages (8 ounces each) cream cheese, softened |
1/2 cup mayonnaise |
2 shallots, finely chopped |
3 garlic cloves, minced |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped |
1 cup sun-dried tomatoes (not packed in oil), chopped |
3/4 cup grated asiago cheese |
tortilla chips |
Directions:
1. Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, shallots and garlic. Stir in spinach, artichokes, tomatoes and Asiago cheese. Transfer to a greased 11x7-in. baking dish.
2. Bake 30-35 minutes or until golden brown. Serve with tortilla chips. Yield: 5 cups.
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