Artichoke and Sun-Dried Tomato Spread
Artichoke and sun-dried tomato spread is a little something to tide you over at brunch.
Servings: 8 servings
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.
