SUN-DRIED TOMATO & ARTICHOKE DIP

By jarren

Ingredients

• 1 can (14 oz/398 ml) artichoke hearts
• 1 pkg (8 oz/250 g) cream cheese, cubed and softened
• 1/2 cup (125 ml) each sour cream and mayonnaise
• 1/4 cup (50 ml) grated Parmesan cheese
• 1/4 cup (50 ml) chopped drained oil-packed sun-dried tomatoes
• 1 clove garlic, minced
• 1/4 tsp (1 ml) pepper
• 2 tbsp (25 ml) chopped green onion

Details

Servings 3

Preparation

Step 1

Drain artichoke hearts; pat dry and chop. Add to 1 1/2-quart (1.5 L) slow cooker along with cream cheese, sour cream, mayonnaise, Parmesan, sun-dried tomatoes, garlic and pepper; stir to combine.

Cover and cook on low, stirring twice, until blended and hot, about 2 hours. Sprinkle with green onion.

Serve with crackers, pita chips and vegetables.