Artichoke, Spinach & Sun-dried Tomato Dip

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese
• 1/2 cup mayonnaise
• 2 shallots, finely chopped
• 1 tablespoon garlic, minced
• 1 (6 1/2 ounce) jar artichoke hearts, roughly chopped
• 1 (10 ounce) package frozen spinach, thawed & drained
• 3/4 cup asiago cheese, grated
• 1 cup sun-dried tomato, chopped (can use dry or oil-packed tomatoes)

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease a 2 quart baking dish with cooking spray.
• 3 in large bowl combine cream cheese, mayonnaise, shallots & garlic.
• 4 stir in artichoke hearts, spinach, tomatoes & cheese. *at this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). when ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
• 5 bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
• 6 serve with fresh vegetables or baked tortilla chips for dipping.