Hot Feta Cheese and Artichoke Dip

 

(From the Kitchen of Highland Lakes MOM, Kate Price, who served this delicious dip at our 2015 Spring Meet & Greet.)

 

Ingredients: 

(Double the recipe for a large crowd as it will go quickly!)

Serves 8

4 ounces oil-pack sun-dried tomatoes, drained and rinsed
1 (14 ounce) can artichoke hearts, drained and chopped
8 ounces feta cheese, crumbled
1 cup mayonnaise
2 garlic cloves, minced

 

 

Directions:

Preheat oven to 375 degrees. Pat the sun-dried tomatoes dry with a paper towel and chop. Combine the tomatoes, artichokes, cheese, mayonnaise, and garlic in a bowl and mix well. Spoon the artichoke mixture into a shallow 1 ½ quart baking dish and bake for 15 to 20 minutes or until bubbly; do not overbake. Serve with bagel chips and/or plain crackers.

 

(Recipe courtesy of Birmingham Junior Leage “Tables of Content” Cookbook)