Since we’ve got the Bella Sun Luci® sun dried tomato giveaway going (Win A Sun Dried Tomato Prize Pack), I couldn’t pass up sharing another recipe that we tried as we reviewed their sun dried tomatoes. This recipe won the Bella Sun Luci® 2012 recipe contest, and after trying it we know why. It uses the “Sun Dried Tomato Halves in Olive Oil” and my tasters ate this so quickly I almost didn’t get any – absolutely delicious – and it’s the sun dried tomatoes that make the flavor outstanding.
8 oz. cream cheese
3 large garlic cloves, pressed or diced (optional)
1 cup canned artichoke hearts, diced
½ cup Bella Sun Luci® Sun Dried Tomato Halves in Olive Oil, drained and diced
1/3 cup fresh shredded Parmesan cheese
1 ½ tablespoon fresh basil leaves, diced
½ teaspoon dried Italian seasoning
¼ – ½ teaspoon cayenne pepper (optional)
Salt and pepper to taste
In a glass 9-inch pie pan or baking pan, mix cream cheese, garlic, and artichoke hearts. Using a large fork, blend together. Add sun dried tomatoes, Parmesan cheese and basil. Stir together until well blended. Flatten dip with fork or spatula to make an even layer in the pan. Sprinkle top with Italian seasoning and cayenne pepper to taste. Bake at 375°F for 16-18 minutes. Dip should be golden brown on top. Remove from the oven, let cool for 5 minutes. Serve with sea salt bagel chips or your favorite cracker.