Spicy Artichoke and Fresh Tomato Dip |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 60 |
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Yes ... another Artichoke Dip - but this has a twist which I love. A few bits of jalapeno to give it a kick and a mix of fresh tomatoes andsundried give it a whole new taste which I love. It is still an easy quick dip to put together and still has many of the classic flavors. I still enjoy the classic dip, but now and then it is nice to have something a bit different. Just serve with your favorite crackers, baguette slices, bagel chips or even bread sticks. Whatever you enjoy best. Ingredients:
1 (15 ounce) can artichoke hearts, drained and chopped, not the marinated, just packed in water |
3/4 cup fresh tomato, seeded and chopped, i used plum tomatoes (after chopping) |
2 teaspoons sun dried tomatoes, fine chopped |
1 jalapeno, fine chopped (i leave some of the rib in because i like a bit more heat, but feel free to remove all seeds and rib) |
1 (8 ounce) package cream cheese, softened |
1 cup mayonnaise |
1 cup parmesan cheese, fresh grated (not the green can) |
1 teaspoon dried dill |
pepper |
chopped black olives |
Directions:
1. Dip - In a medium size bowl add all the ingredients, except the fresh tomatoes and mix well until combined. Then slowly add in the fresh tomatoes and fold in gently.
2. Pour in a pie plate or small 8 casserole dish sprayed with Pam and baked at 350 for approximately 30 minutes on the middle shelf uncovered - until bubbly and golden brown on top.
3. Serve - Garnish with chopped black olives, or another nice garnish is diced scallions. Serve with crackers, bagel chips, bread sticks, or baguettes, etc. Use your favorite combinations. This is also good with cauliflower, cucumber slices, or squash as well. ENJOY!
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