HOT ARTICHOKE & SUN-DRIED TOMATO DIP

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Ingredients

  • 1/4 cup freshly shredded Parmesan cheese
  • 1/2 cup sour cream
  • 1/2 cup reduced calorie mayonnaise
  • 1/2 cup sun-dried tomatoes, softened, coarsely chopped
  • 2 cups (8 ounces) Swiss cheese, shredded
  • 1 (14-ounce) can artichoke hearts, drained, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon hot pepper sauce
  • Chopped fresh parsley, if desired
  • Crackers or Breadsticks for dipping

Directions

  • Heat oven to 350°F.
  • Stir together all ingredients except parsley and crackers in large bowl. Spoon into 9-inch ovenproof shallow dish. Bake for 22 to 26 minutes or until edges are very lightly browned.
  • Sprinkle with parsley, if desired. Serve hot with crackers or breadsticks.
  • Makes 12 servings.
  • Tip: To soften sun-dried tomatoes, cover tomatoes with boiling water. Let stand for 5 to 10 minutes; drain. If using oil packed sun-dried tomatoes, softening is not necessary.

Notes

Categories: Appetizer  Dip 
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