This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of recipes. All opinions are mine alone.
For the third recipe in #BrunchWeek, I went looking to my Mom’s recipes for inspiration. Her recipe boxes never disappoint. With Mother’s Day coming up I’m missing her a lot. I found an old, yellowed card with a recipe for artichoke spread. It looked vintage. It also sounds a bit vintage with a mayonnaise base.
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.
More Brunch Worthy Recipes on Family Around The Table
Take a look at what the #BrunchWeek Bloggers are creating today!
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.
BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.
Caramel Apple Cake from Eat Move Make.
French Coconut Pie with Pine Nuts from Shockingly Delicious.
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
- 6 ounces artichoke hearts, drained (I used Cento)
- 3 - 4 sun-dried tomatoes, drained (I used Cento)
- 2 medium garlic cloves, peeled
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise
- Pepper, to taste
- 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 ½ quart baking dish. Bake, uncovered, in preheated 350 degree oven for 20 minutes until mixture is bubbly and slightly browned.
- Serve hot with crackers.