Do you love baked artichoke dip? This is similar, but also incorporates sun dried tomatoes. It’s rich, creamy and a little tangy. It’s a one bowl- mix, spread and bake process. If you’ve got five minutes, you have time to whip up this recipe. You’ll have an appetizer guaranteed to please everyone from cowboys to food snobs.
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- ⅓ cup sun dried tomatoes, drained and chopped
- 3-4 oz marinated artichokes, drained, chopped in half (approx. ½ cup before chopping)
- ¼ cup parmesan cheese, grated
- ¼ cup chopped fresh parsley, plus extra for garnish (optional, but really adds color to dish)
- ⅓ cup mayonaise
- ¼ teaspoon garlic salt
- fresh ground pepper
- 1 french baguette, cut into ¾ inch slices
- Preheat oven to 350 degrees. Place oven rack on top third of oven.
- Gently mix together sun dried tomatoes, artichokes, parmesan cheese, chopped parsley and mayo. Season with garlic salt and pepper.
- Spoon mixture onto baguette slices and place on baking sheet.
- Bake for about 10-12 minutes. The topping should puff up slightly and turn bit golden on top.
- Remove from oven. Place on plate and serve immediately, sprinkle with additional chopped parsley if desired.
-To "drain" the sun dried tomatoes, I use a fork to remove the tomatoes from the jar. No need to use a strainer.
-Brush the baguette slices with olive oil and toast them under the broiler if you like the bread more crunchy. Top with the spread and bake as directed.
-To serve as a dip, simply mix up the artichoke and tomato mixture and spoon into a small oven proof dish. Bake for 15 minutes as directed. Serve with veggie slices, chips, crackers, pita slices or bread.