This hot, cheesy artichoke dip with sun-dried tomatoes is delicious, and always a big hit!
Original recipe makes 2 cups
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1 1/4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, crushed
1/3 cup chopped sun-dried tomatoes
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir together the artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and sun-dried tomatoes. Place the dip in a small baking dish.
- Bake in the preheated oven until bubbly and heated through, about 15 minutes. Serve hot.
Calories: 125 kcal
Carbohydrates: 3.9 g
Cholesterol: 14 mg
Fat: 10.2 g
Fiber: 0.9 g
Protein: 5.2 g
Sodium: 329 mg