Cream Cheese & Artichoke Dip

Name: Cream Cheese & Artichoke Dip
Yield: Makes about 3 cups
Ingredients: Pinch freshly ground black pepper, plus more to taste; Pinch salt, plus more to taste; ½ cup grated Parmesan cheese; 8 ounces cream cheese, room temperature; 2 ounces sun-dried tomatoes packed in oil, chopped (about ¼ cup); 2 ounces sun-dried tomatoes packed in oil, chopped (about ¼ cup); 2 garlic cloves, minced; ¼ small onion, diced (about ¼ cup); 1 (14-ounce) can artichoke hearts in oil, drained and roughly chopped (about 2 cups); ½ cup plain Greek yogurt

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Ingredients

1 (14-ounce) can artichoke hearts in oil, drained and roughly chopped (about 2 cups)
2

Starter
Dinner
Breakfast
Vegetarian
Gluten-free

Method

Heat a skillet over medium-high heat. Add artichoke hearts, sun-dried tomatoes, onion, and garlic and cook, stirring, until softened, 3 to 5 minutes. Season with a pinch each of salt and pepper. Transfer to a food processor and add cream cheese, Parmesan cheese, and yogurt; pulse until smooth. Season to taste with salt and pepper. Dip can be made a day ahead; store covered in the refrigerator a