Italian Appetizers Recipes - Tomato and Artichoke Dip

Ingredients

• 1/2 cup oil-packed dried tomatoes

• 2 9-ounce packages frozen artichoke hearts, thawed and chopped

• 8 ounces provolone or fontina cheese, shredded (2 cups)

• 1/2 cup dairy sour cream

• 1/4 cup mayonnaise or salad dressing

• 3 cloves garlic, minced

• 1/4 teaspoon crushed red pepper

• 2 tablespoons finely shredded Parmesan or Asiago cheese

• 48 toasted baguette-style French bread slices or crackers

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Method:

1. Preheat oven to 350°F. Drain dried tomatoes on paper towels to remove excess oil; snip dried tomatoes.

2. In a large bowl combine snipped tomatoes, artichoke hearts, provolone cheese, sour cream, mayonnaise, garlic, and crushed red pepper.

3. Transfer mixture to a 9-inch pie plate or 10-inch quiche dish. Sprinkle with Parmesan cheese.

4. Bake about 25 minutes or until mixture is heated through. Serve warm with bread or crackers.