Tomato and Artichoke Dip

by Tracey McCarthy

Ingredients

• 1/2 cups sun-dried tomatoes
• 14 oz artichoke hearts (drained and chopped)
• 2 cups swiss cheese (shredded)
• 1/2 cups sour cream
• 1/2 cups mayonnaise
• 1 tsp garlic (minced)
• breadsticks or crackers

Recipe

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

Enjoy!