Sun-Dried Tomato and Artichoke Dip
Ingredients
1 – 8ounce cream cheese, softened
1 – 7 ounce jar sun-dried tomatoes in olive oil
1 – 12 ounce jar marinated artichoke crowns, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Ingredients
1 – 8ounce cream cheese, softened
1 – 7 ounce jar sun-dried tomatoes in olive oil
1 – 12 ounce jar marinated artichoke crowns, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Directions
In a food processor, combine cream cheese, tomatoes in oil, artichoke crowns, salt, pepper, red pepper, and lemon juice. Pulse until combined. Spoon into serving dish and sprinkle with fresh cracked pepper. Spread on grilled bread or crackers. Makes 6 servings.
In a food processor, combine cream cheese, tomatoes in oil, artichoke crowns, salt, pepper, red pepper, and lemon juice. Pulse until combined. Spoon into serving dish and sprinkle with fresh cracked pepper. Spread on grilled bread or crackers. Makes 6 servings.
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