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Sundried Tomato Artichoke Dip

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Ingredients:



  • 2
    pkgs (8oz each) cream cheese

  • 1
    can quartered artichokes

  • 1
    jar (approx 8 oz) sundried tomatoes packed in oil

  • Italian seasoning

  • Minced
    garlic

  • Salt
    & Pepper

  • Shredded
    Parmesan (4-8 oz)


Drain
tomatoes and artichokes and chop them into small pieces.


Add artichokes and
tomatoes to room temperature cream cheese. Mix well.


Add minced garlic, Italian seasoning, salt and pepper to taste.


Spread dip in shallow baking dish. Top with
shredded Parmesan cheese and bake at 350° until edges are bubbling and cheese is
melting, about 10-20 minutes.


Serve hot with tortilla chips, pita chips or crackers.

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