Tested till perfect Sun-Dried Tomato and Artichoke Dip
Sun-Dried Tomato and Artichoke Dip
Photography by Jodi Pudge

Sun-Dried Tomato and Artichoke Dip

This is a perennial party pleaser, one that's easy to make with pantry staples. Serve with a variety of crackers, pita chips and vegetables.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3 cups (750 mL)

Ingredients

  • 1 can 1can (14 oz/398 mL) artichoke heartartichoke hearts
  • 1 pkg 1pkg(8 oz/250 g) cream cheese, cubed and softened
  • 1/2 cup 1/2cupsour cream
  • 1/2 cup 1/2cupmayonnaise
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1/4 cup 1/4cupchopped drained oil packed sun dried tomatoes
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspchopped green oniongreen onions
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Preparation

Drain artichoke hearts; pat dry and chop. Add to 1-1/2-quart (1.5 L) slow cooker along with cream cheese, sour cream, mayonnaise, Parmesan, sun-dried tomatoes, garlic and pepper; stir to combine.

Cover and cook on low, stirring twice, until blended and hot, about 2 hours. Sprinkle with green onion.

Nutritional Information Per 2 tbsp (25 mL) : about

cal 89 pro 2g total fat 8g sat. fat 4g
carb 2g fibre 1g chol 16mg sodium 88mg

% RDI:

calcium 3 iron 2 vit A 5 vit C 3
folate 4
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