Hot Feta Cheese-Sundried Tomato Dip - - Jackson, MS

Hot Feta Cheese-Sundried Tomato Dip

  • 4 ounces of oil-pack sundried tomatoes, drained and rinsed
  • 14 ounces of artichokes hearts, drained and chopped
  • 8 ounces of feta cheese, crumbled
  • 1 /2 cup of mayonnaise
  • 1/2 cup of cream cheese, softened
  • 2 garlic cloves, minced
  • 1/4 cup of green onions, chopped
  • 1/2 cup of shredded Parmesan cheese (optional)

Preheat the oven to 375 degrees.  Pat the sundried tomatoes dry with a paper towel and chop.  Combine the tomatoes, artichokes, feta cheese, mayonnaise, cream cheese, garlic and green onions in a bowl and mix well.  Spoon the artichoke mixture into a shallow 1 1/2 quart baking dish and bake for 15 to 20 minutes or until bubbly; do not overbake.  Top with Parmesan cheese the last 5 minutes of baking time if desired.

Serve with bagel chips or plain crackers.

Serves 8.

Adapted from a recipe from Tables of Contents cookbook by

The Junior League of Birmingham, Alabama

Questions? Email Julie Levanway.

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