Artichoke & Sun-Dried Tomato Dip

1. 1

   In a small food processor, puree artichokes, sun-dried tomatoes, and garlic cloves until almost smooth.

2. 2

   Transfer to a large bowl and add mayo, parmasean cheese, and crumbled goat cheese.

3. 3

   Mix together until completely mixed.

4. 4

   If you want a creamier dip, add a little more mayo until you reach desired consistency.

5. 5

   Add a dash or two of cayenne pepper (more if you like it spicy) and mix again.

6. 6

   Once completely mixed, transfer to small oven-safe baking dish and bake at 350 for 45 min, or until top is golden brown and sides are bubbly.

7. 7

   Serve with sliced baguette and enjoy complements all night long.

* Per serving · 4 servings · Values may vary.

No additional tips available.