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Sun Dried Tomato Artichoke Dip
Author: Renée Norman-Kenny
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
8 oz. cream cheese
2 garlic cloves, minced
1 cup canned artichoke hearts, diced
6 sun dried tomato halves in olive oil, diced
⅓ cup shredded Parmesan cheese
1½ Tablespoons fresh basil leaves
½ teaspoon Italian seasoning
salt and pepper to taste
Instructions
Preheat the oven to 375 degrees F. Grease a 9-inch pie pan or small dish.
In a small mixing bowl, mix the cream cheese, garlic and artichoke hearts together. Add the sun dried tomatoes, Parmesan cheese, basil, Italian seasoning, salt and pepper. Stir together until well blended.
Pour the dip into the baking dish and flatten so dip is in an even layer.
Bake for 16 to 18 minutes. Dip should be golden brown. Serve warm with bagel chips or your favorite crackers.
Recipe by Eat Farm Love at https://eatfarmlove.com/sun-dried-tomato-artichoke-dip/