Artichoke and Sun-Dried Tomato Spread

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Looking for an easy recipe to impress your friends and family? Try my Artichoke and Sundried Tomato Spread—a simple but super flavorful appetizer that’s perfect for any occasion. This creamy and savory spread is packed with the rich taste of sundried tomatoes and the unique flavor of artichokes.

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I decided to use the Cento artichokes but add the sun-dried tomatoes for color and flavor. My Mom was always about color. She would often say about a dish, “it needs some green”. Now I look at food the same way she did. So taking one of her recipes and making it a bit better with a few extra ingredients to make artichoke and sun-dried tomato spread.

Sometimes brunch is a big affair but other times it’s small and more intimate. This artichoke and sun-dried tomato spread can be easily doubled or tripled for a larger crowd or enjoyed by just a few as it’s written.

If you don’t drain the artichokes or sun-dried tomatoes the spread will be oily. You can even pat them a bit with a paper towel. I chopped the sun-dried tomatoes finely but roughly chopped the artichokes for texture.

I served this spread with crackers but you could use celery or carrots and even crostini would be nice. It’s really suitable for just about any dipper.

Artichoke and sun-dried tomato spread is a great appetizer for date night.

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Artichoke and Sun-Dried Tomato Spread

Artichoke and sun-dried tomato spread is a little something to tide you over at brunch.
4.50 from 2 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers and Snacks
Cuisine: American
Servings: 8 servings
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Ingredients

  • 6 ounces artichoke hearts drained (I used Cento)
  • 3 – 4 sun-dried tomatoes drained (I used Cento)
  • 2 medium garlic cloves peeled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • Pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • In a bowl mix mayonnaise, grated Parmesan cheese and pepper.
  • Coarsely chop artichoke hearts, sun-dried tomatoes and garlic.
  • Add to mayonnaise mixture.
  • Scrape mixture into a 1/2 quart baking dish. Bake, uncovered, in preheated 350 degree oven for 20 minutes until mixture is bubbly and slightly browned.
  • Serve hot with crackers.
https://familyaroundthetable.com/artichoke-and-sun-dried-tomato-spread/

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8 Comments

  1. Looks like a wonderful bite of deliciousness. What a great combination sun-dried tomatoes and artichokes. Pinned this for later.

  2. Ooh, what a yummy spread! I’d love it on a sandwich, too—I’m such an artichoke fan that I could eat this with a spoon!

4.50 from 2 votes (2 ratings without comment)

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