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Artichoke, Spinach & Sun-Dried Tomato Dip

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This creamy, robust artichoke dip boasts the colorful addition of sun-dried tomatoes. Its great served with tortilla, pita or bagel chips.

What You Need:
(Makes: 5 cups or 20 servings)

2 packages (8 ounces each) of cream cheese, softened
1/2 cup of mayonnaise
2 shallots, finely chopped
3 garlic cloves, minced
1 package (10 ounces) of frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) of marinated quartered artichoke hearts, drained and chopped
1 cup of sun-dried tomatoes (not packed in oil), chopped
3/4 cup of grated Asiago cheese
Tortilla chips, pita, or bagel chips

What to Do:
Preheat the oven to 350 degrees. In a large bowl, combine cream cheese, mayonnaise, shallots and garlic. Stir in spinach, artichokes, tomatoes and Asiago cheese. Transfer to a greased 11x7 inch baking dish.

STEP 2) Bake 30 to 35 minutes or until golden brown. Serve with the chip assortment.

STEP 3) Happy New Year & Enjoy!



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