Baked Sun Dried Tomato and Artichoke Dip

This is a Baked Dip that's served on Toasted Slices of French Baguette Bread. I like Fresh Bruschetta and I also like Baked Dips. I have many Dip recipes on my Blog.



Baked Sun Dried Tomato and Artichoke Dip.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan or 2 - 9" Round Pie Pans, sprayed with a Vegetable Spray or brushed well with Vegetable Oil.

1- 8 oz. Jar of Sun Dried Tomatoes in Olive Oil. Drain, reserve 2 TBS of the Oil and finely chop the Tomatoes.
2 - 14 oz. Cans of Artichoke Hearts, drained.
1/2 C Diced Onion
3 Cloves of Garlic, minced
2 C Shredded Swiss Cheese
1/4 C Shredded Parmesan Cheese
1 C Shredded Pecorino Romano Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1 - 10 oz. Frozen Chopped Spinach, thawed and squeezed dry in paper towels.
1 TBS Dried Oregano
1/2 tsp Fresh Ground Black Pepper

Toasted Slices of French Baguette Bread

In a Skillet on Medium High Heat:
Reserved Olive Oil, until Hot.

Add:
Onion
Sauté until translucent.

Add:
Garlic
Stir well and continue to cook for 1 minute.

Transfer to a Large Mixing Bowl.

Add:
Tomatoes
Artichokes
Swiss Cheese
Parmesan Cheese
Pecorino Romano Cheese
Sour Cream
Mayonnaise
Spinach
Oregano
Black Pepper
Mix until completely combined.

Spoon into the Casserole Dish or Pie Pans.
Bake for 30 minutes.

Serve Spread onto  Toasted Slices of French Baguette Bread.

Enjoy!
Peace in the Kitchen!