ASIAGO ARTICHOKE DIP

By ldelmas

Ingredients

• Ingredients:
• 1 cup sour cream
• 1 (8-oz) package of light cream cheese, softened
• 1/2 cup grated Parmesan
• 1 (14-oz) can artichoke hearts, drained and chopped
• 1 cup shredded Asiago cheese
• 1/2 cup shredded Mozzarella cheese
• 8 oz dried cured Italian sausage, cubed
• 8-1/2 oz sun-dried tomatoes packed in oil, drained and chopped
• 1 cup fresh arugula
• Salt and pepper, to taste
• Ingredients:
• 1 cup sour cream
• 1 (8-oz) package of light cream cheese, softened
• 1/2 cup grated Parmesan
• 1 (14-oz) can artichoke hearts, drained and chopped
• 1 cup shredded Asiago cheese
• 1/2 cup shredded Mozzarella cheese
• 8 oz dried cured Italian sausage, cubed
• 8-1/2 oz sun-dried tomatoes packed in oil, drained and chopped
• 1 cup fresh arugula
• Salt and pepper, to taste

Details

Servings 2
Adapted from community.qvc.com

Preparation

Step 1

Preparation:
Preheat the oven to 350°F. Add the sour cream, cream cheese, and Parmesan cheese to a blender and pulse until well blended. Scrape the mixture into a mixing bowl and add artichoke hearts, Asiago cheese, Mozzarella cheese, Italian sausage, sun-dried tomatoes, and fresh arugula. Spoon into 8 oz ramekins. Bake for 12–15 minutes, or until golden and bubbly.

Again, this is one of those recipes that's seasonless...guests will love it no matter if it's cold or warm outside. Go a little crazy and try it with your favorite breadsticks, baked pita, tortilla chips, raw veggies, or Jill's Savory Cheese Wafers!