Ingredients
-
2
-
1/2
-
2
-
1
-
1
-
1
-
3/4
-
1
-
-
-
-
-
-
-
Directions
Artichoke, Spinach & Sun-Dried Tomato Dip, Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes Serve with plain or multi-grain baked tortilla chips Developed for Ready Set Cook #11 – January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance That led me to run a series of tests *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing , OUTSTANDING! I made this for a Christmas Day appy Everyone raved about how good it was, took seconds (or thirds) and ignored the rest of the goodies I like the addition of the sun dried tomatoes as it takes the dish out of the ordinary Served with a variety of artisan crackers Next Christmas I’ll save myself lots of work and only make this dip Thanks Tink!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Grease a 2 Quart Baking Dish With Cooking Spray. |
|
3
Done
|
in Large Bowl Combine Cream Cheese, Mayonnaise, Shallots & Garlic. |
|
4
Done
|
Stir in Artichoke Hearts, Spinach, Tomatoes & Cheese. *at This Point You Can Wrap the Baking Dish in Saran Wrap and Refrigerate Overnight, or Wrap in 2 Layers of Aluminum Foil and Freeze For 2 Months (maybe Even More). When Ready to Serve, Remove from Fridge or Freezer and Thaw (if Needed) on Counter Before Baking as Directed. |
|
5
Done
|
Bake Uncovered For 25-30 Minutes, or Until the Cheese That Sticks Out the Top of the Mixture Begins to Brown Slightly. |
|
6
Done
|
Serve With Fresh Vegetables or Baked Tortilla Chips For Dipping. |
