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.

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Hot Feta, Artichoke & Sun-Dried Tomato Dip

This dip goes fast! Sun-dried tomatoes, artichokes, feta and garlic combine for a creamy and addictive appetizer dip. Serve hot with bagel chips, tortilla chips or plain crackers.

Cuisine appetizer

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Allie Taylor

Ingredients

• 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

Instructions

• 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.

Notes

Don't over bake or it will dry out.
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.

You may also like: Chipotle Queso Fundido Skillet

The post Hot Feta Artichoke & Sun-Dried Tomato Dip appeared first on Through Her Looking Glass.

Superbowl’s coming fast, so asked Jon what he’d like on the menu. First thing he says is Baked Cheesy Artichoke Dip with sweet roasted red peppers and garlic. I used to make this often, haven’t made it in a while. Don’t know why, we all love it. The recipe’s been hiding at the back of the appetizer section of the recipe box. But that’s what he said, so that’s what he’ll get. (Us too!) So Baked Cheesy Artichoke Dip it is, and that’s what’s on the blog menu too.

This Baked Cheesy Artichoke Dip is quick to fix, ten minutes is all it takes to mix together. Then it bakes in just twenty. The recipe calls for freshly grated parmesan cheese. Mmmmm. Think creamy, melty parmesan, garlic, artichokes, sweet roasted red peppers. We like it with fresh veggie sticks like carrots, peppers, and celery. It’s also great with blue corn chips or pita chips, even hot, crusty bread cubes. (Or enjoy it by the spoonful!)

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Baked Cheesy Artichoke Dip

Baked Cheesy Artichoke Dip. Creamy hot artichoke dip with sweet roasted red peppers. Perfect accompaniment to veggie sticks, pita chips or hot, crusty bread cubes.

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Allie Taylor

Ingredients

• 1 - 14 ounce can artichoke hearts drained and chopped
• 1 cup mayonnaise
• 1 cup shredded parmesan cheese
• 1 clove garlic minced
• 1 - 4 ounce jar sweet roasted red peppers chopped

Instructions

• Combine all ingredients in a small mixing bowl.
• Place in 1 quart baking dish.
• Bake at 350 degrees for twenty minutes or 'til heated through.
• Serve with fresh vegetable sticks, blue corn chips, pita chips or hot, crusty bread cubes.

The post Baked Cheesy Artichoke Dip appeared first on Through Her Looking Glass.