Sun-dried Tomato and Artichoke Dip (Hot)

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   Preheat the oven to 350 degrees F. 2.

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   Drain the marinated artichoke hearts, but do not rinse.

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   3.

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   Roughly chop the artichoke hearts; set aside.

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   4.

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   Remove 6-7 sun-dried tomato halves from the oil in the jar.

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   Gently blot the excess oil from the tomatoes with a paper towel.

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   Tomatoes should be mostly dry, and oil should not drip off when you are done.

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    5.

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    Finely chop the sun-dried tomatoes; set aside.

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    6.

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    Grate the Asiago cheese on the large holes of a box grater.

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    7.

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    With a cheese knife, break off small chunks from the Parmigiano Reggiano.

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    (Or grate it if you prefer.)

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    8.

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    In a large bowl, mix the artichokes and sun-dried tomatoes with the mayonnaise.

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    Fold in the chunks of parmesan and half of the Asiago cheese.

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    9.

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    Spread artichoke mixture into the bottom of a 9-inch glass pie plate.

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    Sprinkle remaining Asiago over the top.

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    10.

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    Bake at 350 degrees F for about 12-15 minutes, or until heated through and cheese on top is melted.

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    11.

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    Serve hot with sturdy crackers or flat bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.