This is a great little appetizer to bring to a dinner or prepare for your guests. Sun dried tomatoes, artichoke hearts, garlic, and feta cheese come together for a delicious flavor in this dish that is simple to prepare but hard to resist. I made this last night for a dinner and was asked for the recipe by more than one person! While I can't take credit for coming up with it, I would love to share it with you.
Hot feta cheese and artichoke dip
From Tables of Content, by the Junior League of Birmingham
I N G R E D I E N T S :
4 ounces oil-packed 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 (I used one rather large clove)
D I R E C T I O N S :
Preheat the oven to 375 degrees. Pat the sun-dried tomatoes dry with a paper towel and chop. Combine the tomatoes, artichokes, cheese, mayonnaise, and garlic in a bowl and mix well. Spoon the artichoke mixture into a shallow 1 1/2 quart baking dish and bake for 15-20 minutes or until bubble; do not overbake. Serve with bagel chips and/or thin plain crackers (I bet pita chips would be great as well!).
2 comments:
I love this dip!
This looks great! Junior League cookbooks often have some great recipes! Thanks for sharing!
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