Artichoke & Sun-dried Tomato Dip

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (10 ounce) jar marinated artichoke hearts (drained)
• 1 (8 ounce) jar jullienned sun-dried tomatoes packed in oil (drained)
• 1/4 cup reduced-fat mayonnaise
• 3 -4 ounces goat cheese, crumbled
• 1/2 cup parmesan cheese
• 4 garlic cloves, minced
• cayenne pepper
• sourdough baguette, sliced into small slices for serving

Recipe

• 1 in a small food processor, puree artichokes, sun-dried tomatoes, and garlic cloves until almost smooth.
• 2 transfer to a large bowl and add mayo, parmasean cheese, and crumbled goat cheese. mix together until completely mixed. if you want a creamier dip, add a little more mayo until you reach desired consistency. add a dash or two of cayenne pepper (more if you like it spicy) and mix again.
• 3 once completely mixed, transfer to small oven-safe baking dish and bake at 350 for 45 min, or until top is golden brown and sides are bubbly.
• 4 serve with sliced baguette and enjoy complements all night long.