Artichoke & Sun-Dried Tomato Dip |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is the best dip ever - Needing a dip to take to a party, I made it up with some of the things I had in the cupboard. I have made it 3 times since and it gets polished off with rave reviews every time. Ingredients:
1 (10 ounce) jar marinated artichoke hearts (drained) |
1 (8 ounce) jar jullienned sun-dried tomatoes packed in oil (drained) |
1/4 cup reduced-fat mayonnaise |
3 -4 ounces goat cheese, crumbled |
1/2 cup parmesan cheese |
4 garlic cloves, minced |
cayenne pepper |
sourdough baguette, sliced into small slices for serving |
Directions:
1. In a small food processor, puree artichokes, sun-dried tomatoes, and garlic cloves until almost smooth.
2. Transfer to a large bowl and add mayo, parmasean cheese, and crumbled goat cheese. Mix together until completely mixed. If you want a creamier dip, add a little more mayo until you reach desired consistency. Add a dash or two of cayenne pepper (more if you like it spicy) and mix again.
3. Once completely mixed, transfer to small oven-safe baking dish and bake at 350 for 45 min, or until top is golden brown and sides are bubbly.
4. Serve with sliced baguette and enjoy complements all night long.
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