"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sun Dried Tomato-Artichoke Dip Recipe

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This recipe for Sun Dried Tomato-Artichoke Dip, by , is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Nash
Added: Sunday, January 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2c. oil-packed sun-dried tomatoes, drained and snipped
1 14oz. can artichoke hearts, drained & chopped
1 8oz.pkg. shredded swiss cheese(2c.)
1/2c. sour cream
1/4c. mayonaise
1tsp. minced garlic
2T. grated parmesan cheese

Directions:
Directions:
Preheat oven to 350. Combine all ingredients except parmesan cheese. Transfer to an 8in. casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes. Serve with crackers or pita chips.

 

 

 

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