American

Sun-Dried Tomato Artichoke Spread

Name: Sun-Dried Tomato Artichoke Spread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 ounces grated Asiago cheese; 1 tablespoon minced chives -- or tarragon (or tarragon); 1 teaspoon minced thyme leaves; 3/4 cup mayonnaise; 1/4 cup sour cream; 1 generous pinch Aleppo red pepper flakes; 1 clove garlic (minced); 1/2 cup sun-dried tomatoes packed in olive-oil (drained, minced, and measured); 2 14- ounce cans artichoke hearts packed in water (drained and quartered); 1 baguette (sliced )

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 )

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 30 minutes, until the top is lightly brown and the mixture is hot and completely melted. Serve with baguette slices.

Nutrition (per serving)

241

Calories

11g

Protein

26g

Carbs

11g

Fat

Fiber

630mg

Sodium