Sun-Dried Tomato Artichoke Spread
Golden and creamy with bursts of intense tomato flavor, this luxurious spread brings together tangy Asiago, oil-packed sun-dried tomatoes, and fresh herbs in perfect harmony. The gentle heat from Aleppo pepper makes it irresistible slathered on warm crusty bread for cocktail parties or ...
By Chef Laura Bonicelli
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)
* 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.