Asiago Artichoke Dip with Tomato Vinaigrette
From s_kat 18 years ago
- 15 minutes to make
- Serves 8
This is an amazing dip. Simple as that. Serve with bread or crostinis.
Ingredients
- Asiago artichoke Dip
- 2 cups canned artichoke hearts - canned not marinated shopping list
- 1/2 cup fresh baby spinach shopping list
- 2 cups asiago cheese grated shopping list
- 1/2 cup Mayo shopping list
- Tomato Vinaigrette
- 3 Vine ripened red tomato's - cored and diced shopping list
- 1/2 sweet red pepper - diced shopping list
- 1 jalapeno pepper - seeded and diced shopping list
- 1/2 Vidalia or sweet onion - diced shopping list
- 2 tablespoons olive oil shopping list
- 3 tablespoons rice wine vinegar shopping list
- 1 tablespoon fresh cilantro shopping list
How to make it
- Artichoke Dip
- Preheat oven to 350. Combine all ingredients thoroughly in food processor. Place in clean towel and squeeze out excess liquid. Place in a greased porcelain dish. Bake for 10 - 15 minutes or until brown. Top with tomato vinaigrette (recipe below) and serve with bread or crostinis
- Tip: For excellent crab dip top with lump crabmeat
- Tomato Vinaigrette
- Combine all ingredients together. Add salt, pepper, and sugar to taste.
Yum!
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