Got a great new addictive appetizer you’re gonna love today: Hot Feta Artichoke & Sun-Dried Tomato Dip. Perfect accompaniment to bagel chips, tortilla chips or plain crackers.
I love traveling, do you? Fun to meet new people, sample new cuisine, see new things. Last week I spent some time in the south. My girlfriend there was telling me about a new cooking club she’s in. Every other month a group of twenty or so friends get together for a gourmet meal.
Each person brings a different dish from the same regional cookbook that was chosen ahead of time. (Different one each time.) Then they sample their way from appetizer through dessert, one course at a time. As they sample each dish, the cook that made it shares notes on the prep, whether or not they’d make it again, etc. I love this group cooking concept and would love to do something like it around here some day.
This Hot Feta Artichoke & Sun-Dried Tomato Dip was a big hit at their get together in Birmingham last month. I can see why. So tasty with bagel chips, crackers or tortilla chips. Quick and easy too. The garlic gives great flavor to the artichokes and sun-dried tomatoes in a creamy, cheesy base. This recipe comes from the beautiful Table of Content cookbook published by the Junior League of Birmingham, Alabama in 2006. (I have a similar recipe that uses parmesan and roasted red peppers.)
Mix sun-dried tomatoes, chopped artichoke hearts, crumbled feta, mayonnaise and minced garlic together in a mixing bowl. Transfer to a shallow baking dish and bake at 375° until hot and bubbly. Serve Hot Feta Artichoke & Sun-Dried Tomato Dip with bagel chips, tortilla chips or plain crackers.
Hot Feta, Artichoke & Sun-Dried Tomato Dip
- 4 ounces oil-pack sun-dried tomatoes drained and rinsed
- 1 14-ounce can artichoke hearts, drained and chopped
- 8 ounces feta cheese crumbled
- 1 cup mayonnaise
- 2 garlic cloves minced
- Preheat oven to 375°.
- Pat rinsed, sun-dried tomatoes dry. Chop.
- Mix chopped sun-dried tomatoes, chopped artichokes, crumbled feta, mayonnaise and minced garlic together in small mixing bowl.
- Spoon artichoke mixture into shallow 1 1/2 quart baking dish.
- Bake for 15-20 minutes or until hot and bubbly.
- Serve with bagel chips, tortilla chips or plain crackers.
This goes fast at parties, you may want to double the recipe.
I found oil-pack sun-dried tomatoes that were already chopped, saved a step.
I used Hellman's Light Mayonnaise and it turned out great.
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