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Tomato and Artichoke Dip

Ingredients

  • 1/2 - 3/4 cup oil-packed dried tomatoes 

  • 1 14-once can artichoke hearts, drained and chopped 

  • 1 cup shredded swiss cheese 

  • 1 cup Monteray Jack cheese

  • 1/4 cup mayo 

  • 1 tsp minced garlic 

  • 2 Tbsp grated parmesan 

  • Breadsticks or crackers to serve


Preparation

Prep: Preheat oven to 350. Drain and cut tomatoes and artichoke hearts. 


  • In a bowl, combine tomatoes, artichoke hearts, Swiss and Monteray jack cheese, mayo and garlic. 


  • Transfer to an 8-inch quiche or shallow casserole dish. Sprinkle with parmesan cheese. 


  • Bake for 20-25 minutes or until cheese is melted and mixture is heated through. 


  • Serve with breadsticks and crackers. 

 

 


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