Hot Artichoke & Sun-Dried Tomato Dip

Artichokes are actually a type of thistle and are considered one of the oldest cultivated vegetables in the world.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Hot Artichoke & Sun-Dried Tomato Dip

Cooking Method: Baking Cuisine: American, Mediterranean Courses: Anytime, Appetizer, Snack Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 6 Calories: 1080

Best Season: Suitable throughout the year

Ingredients

Servings

• 14 ounce Canned artichoke hearts
• 8 ounce Cream cheese
• ¹⁄₂ cup Mayonnaise
• ¹⁄₂ cup Parmesan cheese, grated
• ¹⁄₄ cup Sun-dried tomatoes, chopped
• 2 clove Garlic cloves, minced
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• ¹⁄₄ teaspoon Red pepper flakes

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the cream cheese, mayonnaise, Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix well.
3. Drain and chop the canned artichoke hearts, then add them to the mixture along with the chopped sun-dried tomatoes. Stir until well combined.
4. Transfer the mixture to a baking dish and spread it evenly.
5. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
6. Remove from the oven and let it rest for 5 minutes.
7. Serve the hot artichoke and sun-dried tomato dip with crackers, bread, or vegetable sticks.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 9g3%

Sugars 2g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.