Swiss cheese and sun-dried tomatoes create a unique and delicious flavor combination.
1/4 cup freshly shredded Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sun-dried tomatoes, softened, coarsely chopped
10 (3/4-ounce) slices Land O Lakes® Swiss Cheese chopped
1 (14-ounce) can artichoke hearts, drained, chopped
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
Chopped fresh parsley, if desired
Crackers or breadsticks
Heat oven to 350°F.
Combine all ingredients except parsley and crackers in bowl; mix well.
Spoon into 9-inch ovenproof shallow dish. Bake 22-26 minutes or until edges are very lightly browned. Sprinkle with parsley, if desired.
Serve hot with crackers or breadsticks.
To soften sun-dried tomatoes, cover tomatoes with boiling water. Let stand 5-10 minutes; drain. If using oil packed sun-dried tomatoes, softening is not necessary.
Explore reviews fromour online community
I first made this dip when I bought the little cook book at the check out counter MANY years ago. It has since been REQUIRED at EVERY family gathering..... I have been warned NEVER to show up with out it. I now must make 3 batches for Thanksgiving, one for the young adults, one for the older adults and one for late comers since the first two are gone in about 15 minutes. I have made it with low fat cheese and sour cream. I got scared when I couldn't locate my little cookbook but was very relieved to see this on the internet!
I will definitely make this again! I will also offer long, thin slices of carrot as a dipper, too..
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