Friday, February 25, 2011

Artichoke and Sun-dried Tomato Dip

Want to be the hit at the next party? Then make this dip! I saw this recipe just after the New Year in a local paper. It tastes so good, you'll just want to eat it with a spoon! Incredible, that's it.
Artichoke and Sun-dried Tomato Dip

8 oz. cream cheese softened to room temperature
12 oz. shredded mozzarella
1 cup mayonnaise
1 cup grated parmesan cheese
 1 cup finely chopped onion
2 finely chopped cloves of garlic
2 jars of marinated artichoke hearts
1 small jar of sun-dried tomatoes in oil

Drain artichokes and sun-dried tomatoes. Chop tomatoes and artichokes into small pieces. Combine with all other ingredients in a bowl and mash. Spread in a 13x9 casserole dish and bake for 30 minutes at 350 or until bubbly. Serve with toasted pits bread triangles or crackers.

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