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Appetizers

Tomato and Artichoke Dip

Tomato and Artichoke Dip recipe
Recipe and Photo by: Better Homes and Gardens
This ooey gooey baked Italian style dip bursts with flavor from dried tomatoes and artichoke hearts mixed into a base of sour cream, mayo and two cheeses.
time
prep:
20 min
total:
40 min
servings
total:
Makes 12 servings

What You Need

1/2
cup  oil-pack dried tomatoes
1
 14-ounce can artichoke hearts, drained and chopped
1
 8-ounce package shredded Swiss cheese (2 cups)
1/2
cup  dairy sour cream
1/4
cup  mayonnaise or salad dressing
1
 teaspoon bottled minced garlic
2
tablespoons  grated Parmesan cheese
 Breadsticks or crackers

Make It

1. Drain tomatoes on paper towels to remove excess oil; snip tomatoes. Combine snipped tomatoes, artichoke hearts, Swiss cheese, sour cream, mayonnaise or salad dressing, and garlic in a medium mixing bowl. Transfer to an 8-inch quiche dish or a shallow casserole. Sprinkle with Parmesan cheese.

2. Bake in a 350 degree F oven for 20 to 25 minutes or until Swiss cheese is melted and mixture is heated through. Serve with breadsticks or crackers. Makes 12 servings (about 2-1/4 cups).

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