Easy Four-Ingredient Artichoke Dip With Sun-Dried Tomatoes!
- Ready In:
- 28mins
- Ingredients:
- 4
- Serves:
-
15
ingredients
- 1 (14 ounce) can artichoke hearts, drained
- 1 (8 1/2 ounce) jar of diced sun-dried tomatoes, drained
- 1 (8 ounce) package reduced-fat feta cheese, crumbled
- 1 cup mayonnaise
directions
- Preheat oven to 350.
- Mix everything together and put into a casserole dish.
- Bake for 25-30 minutes or until bubbly.
- Serve with crackers or bread. Enjoy and wait for all the compliments!
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RECIPE SUBMITTED BY
I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there.
Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me!
Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.