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Sun-Dried Tomato Dip

Ingredients

  • 1/2 - 3/4 Cup oil packed sun-dried tomatoes, chopped 

  • One 14 oz. Can artichoke, chopped 

  • 8 oz. Swiss cheese, shredded

  • 1/2 Cup sour cream 

  • 1/3 Cup mayonnaise 

  • 1 Tsp. garlic, chopped

  • 2 Tbsp. parmesan 

Preparation

Prep: Preheat oven to 350 degrees. Drain and chop the sun-dried tomatoes.


  • Mix all ingredients together in a medium bowl.


  • Transfer to a baking dish. Sprinkle parmesan on top. 


  • Bake for 20-25 minutes or until top is melted and dip is heated through.


  • Makes about 2 1/4 cup. Feel free to half recipe to make less. 

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