Hot Sundried Tomato & Artichoke Dip

Hot Sundried Tomato & Artichoke Dip

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Hot Sundried Tomato & Artichoke Dip

  • 1/4 cup finely parmesan cheese
  • 1/4 cup olive oil
  • 1/2 cup 2% Greek yogurt
  • 1/2 cup mayonnaise (we like using olive oil mayo)
  • 1/2 cup sun-dried tomatoes, not in oil
  • 1 cup Trader Joe's Swiss & Gruyere cheese blend
  • 1 can artichoke hearts, thoroughly drained, chopped
  • 1 small clove garlic, finely grated
  • 1-2 teaspoons red pepper flakes
  • Chopped fresh parsley, if desired
  • Crackers, pita chips or baguette
  • Directions

    1. Preheat oven to 350Β°F.

    2. Combine all ingredients except parsley and mix well. Note! It is very important that your artichoke hearts are not extremely wet when added to the mixture as it will make the dip too watery.

    3. Pour into shallow ovenproof dish. Bake 20 minutes or until edges are very lightly browned. If you would like a crispier top, quickly put dish under the broiler.

    4. Top with fresh parsley and serve hot with pita chips, crackers or baguette.

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