American
Sun-Dried Tomato Artichoke Spread
A zingy version of an American favorite.
By Chef Laura Bonicelli
Aleppo pepperasiagomayonnaise
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
8 servings
Ingredients
- 4 ouncesgrated Asiago cheese
- 1 tablespoonminced chives -- or tarragon (or tarragon)
- 1 teaspoonminced thyme leaves
- 3/4 cupmayonnaise
- 1/4 cupsour cream
- 1 generous pinch Aleppo red pepper flakes
- 1 clovegarlic (minced)
- 1/2 cupsun-dried tomatoes packed in olive-oil (drained, minced, and measured)
- 2 14- ouncecans artichoke hearts packed in water (drained and quartered)
- 1 baguette (sliced )
Nutrition Facts
Per Serving (serves 8 servings)
Calories241
Total Fat11g
Cholesterol17mg
Sodium630mg
Total Carbohydrates26g
Dietary Fiber4g
Sugars5g
Protein11g
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF. Combine the Asiago through the sun-dried tomatoes in a bowl. Stir in the artichoke hearts. Place the mixture in a baking dish.
- 2
At this point, you can cover the dish and refrigerate to bake later.
- 3
Bake the spread for 25 to , until the top is lightly brown and the mixture is hot and completely melted. Serve with baguette slices.