Hot Artichoke Dip with Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This dip fancies up the traditional artichoke dip with the addition of sun-dried tomatoes. Serve with sliced baguettes or crackers and impress your guests with your culinary flair! Ingredients:
1 cup parmesan cheese |
1 cup mayonnaise |
1 teaspoon garlic powder |
1 (14 ounce) can artichoke hearts, drained and excess juice squeezed out |
2 tablespoons thinly sliced green onions |
2 tablespoons chopped sun-dried tomatoes |
1 teaspoon paprika |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.
3. Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.
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