Tomato and Artichoke Dip
by Tracey McCarthy
Cookware
- medium bowl
- 8" quiche dish or shallow casserole dish
Ingredients
- 1/2 cups sun-dried tomatoes
- 14 oz artichoke hearts
- 2 cups swiss cheese
- 1/2 cups sour cream
- 1/2 cups mayonnaise
- 1 tsp garlic
- Parmesan cheese
- breadsticks or crackers
Instructions
Step 1
Drain sun-dried tomatoes on paper towels to remove excess and snip tomatoes.
Step 2
Combine tomatoes, artichoke hearts, swiss cheese, sour cream, mayonnaise, and garlic in a medium bowl.
Step 3
Transfer to an 8" quiche dish or shallow casserole dish.
Step 4
Sprinkle with Parmesan cheese.
Step 5
Bake in a 350 F oven for 20-25 minutes or until the swiss cheese is melted and mixture is heated through.
Step 6
Serve with breadsticks or crackers.