Sun-Dried Tomato Spinach & Artichoke Dip
8oz Cream cheese
2/3 Cup sour cream
1/3 Cup mayonnaise
3/4 Cups grated asiago cheese
3 Garlic cloves (minced)
2 Shallots (finely chopped)
10oz Frozen spinach (thawed according to directions)
1 Jar of marinated, quartered artichoke hearts
1 Cup CSD Sun-dried tomato halves (cello bag)
Salt + Pepper
Chip/Cracker of choice for serving
1. Preheat oven to 350 degrees.
2. In a large bowl, combine mayonnaise, sour cream, cream cheese, shallots, and garlic.
3. Stir in spinach, artichoke, tomatoes, and Asiago cheese. Add a pinch of salt and some pepper to taste.
4. Transfer to a greased 9×9 baking dish and bake for 30-35 minutes until golden brown.