Ingredients for Hot Artichoke And Sun Dried Tomato Dip
- 1/2 cup grated Parmesan cheese
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- 1/4 cup mayonnaise
- 1 cup sun-dried tomatoes (oil-packed, drained and chopped)
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- 1 (14-ounce) can artichoke hearts (drained and chopped)
- 2 cloves garlic (minced)
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- 8 ounces cream cheese (softened)
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
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How to Make Hot Artichoke And Sun Dried Tomato Dip
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 (14-ounce) can artichoke hearts (drained and chopped), 1 cup sun-dried tomatoes (oil-packed, drained and chopped), 8 ounces cream cheese (softened), 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 2 cloves garlic (minced), 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
- Stir until all ingredients are well combined.
- Pour mixture into a greased 9-inch pie plate or oven-safe dish.
- Bake for 25-30 minutes, or until heated through and bubbly.
- Let cool slightly before serving. Enjoy with your favorite crackers, bread, or vegetables!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
53g
Carbs
5g
