Asiago Artichoke Dip With Tomato Vinaigrette

Prep Time: 0 Minutes

Cook Time: 15 Minutes

Ready In: 15 Minutes

Servings: 8

This is an amazing dip. Simple as that. Serve with bread or crostinis.

Ingredients:

asiago artichoke dip

2 cups canned artichoke hearts - canned not marinated

1/2 cup fresh baby spinach

2 cups asiago cheese grated

1/2 cup mayo

tomato vinaigrette

3 vine ripened red tomato's - cored and diced

1/2 sweet red pepper - diced

1 jalapeno pepper - seeded and diced

1/2 vidalia or sweet onion - diced

2 tablespoons olive oil

3 tablespoons rice wine vinegar

1 tablespoon fresh cilantro

Directions:

1. Artichoke Dip
2. Preheat oven to 350. Combine all ingredients thoroughly in food processor. Place in clean towel and squeeze out excess liquid. Place in a greased porcelain dish. Bake for 10 - 15 minutes or until brown. Top with tomato vinaigrette (recipe below) and serve with bread or crostinis
3. Tip: For excellent crab dip top with lump crabmeat
4. Tomato Vinaigrette
5. Combine all ingredients together. Add salt, pepper, and sugar to taste.

By RecipeOfHealth.com