Baked Spinach and Artichoke Dip with Sundried Tomatoes
Yield: about 4 1/2 cups Ingredients ½ cup DDPK sundried tomato juliennes, soaked and drained, coarsely chopped 1 cup cream cheese 1 cup parmesan cheese...
Ingredients
- ½ cup DDPK sundried tomato juliennes, soaked and drained, coarsely chopped
- 1 cup cream cheese
- 1 cup parmesan cheese
- ½ cup grated asiago cheese
- 1 (285 g) box frozen chopped spinach, thawed and drained
- 1 (400 g) can artichoke hearts, drained and chopped
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 garlic cloves, minced
- 1 teaspoon DDPK dried basil
- ¼ teaspoon DDPK cayenne pepper
- Baked tortilla chips for serving
Preparation
- Soak sundried tomatoes in warm water for 5 minutes. Drained and chopped
- Soften cream cheese in microwave at high for 1 to 1½ minutes
- Combine all the ingredients thoroughly in a bowl
- Spread mixture into a small baking dish
Cooking Instructions
- Preheat oven to 375oF
- Bake for 15- 20 minutes, or until cheeses are bubbling and lightly brown on the top
- Serve with baked tortilla chips
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