The Pioneer Woman Tasty Kitchen
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Sun-dried Tomato and Artichoke Dip (Hot)

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Level: Easy

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Description

A different spin on your traditional hot artichoke dip. Loaded with great cheese with a tang of sun-dried tomatoes, this dip is a great way to get a few extra veggies in your diet. And it comes together quickly, so it’s great for impromptu get-togethers.

Ingredients

  • 15 ounces, weight Marinated Artichoke Hearts, Drained And Chopped (about 2 Cups)
  • ⅓ cups Sun-dried Tomatoes, Packed In Oil (about 6-7)
  • 1 cup Asiago Cheese, Shredded, Divided
  • 1 cup Good Parmesan Cheese, Shredded (like Parmigiana Reggiano)
  • ¼ cups (Real) Mayonnaise

Preparation

1. Preheat the oven to 350 degrees F.
2. Drain the marinated artichoke hearts, but do not rinse.
3. Roughly chop the artichoke hearts; set aside.
4. Remove 6-7 sun-dried tomato halves from the oil in the jar. Gently blot the excess oil from the tomatoes with a paper towel. Tomatoes should be mostly dry, and oil should not drip off when you are done.
5. Finely chop the sun-dried tomatoes; set aside.
6. Grate the Asiago cheese on the large holes of a box grater.
7. With a cheese knife, break off small chunks from the Parmigiano Reggiano. (Or grate it if you prefer.)
8. In a large bowl, mix the artichokes and sun-dried tomatoes with the mayonnaise. Fold in the chunks of parmesan and half of the Asiago cheese.
9. Spread artichoke mixture into the bottom of a 9-inch glass pie plate. Sprinkle remaining Asiago over the top.
10. Bake at 350ºF for about 12-15 minutes, or until heated through and cheese on top is melted.
11. Serve hot with sturdy crackers or flat bread.

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