Warm Asiago Cheese and Artichoke Dip

When it’s a big weekend for football and you’re looking for something new for your celebration, give this warm cheese and artichoke dip a try.

The asiago gives this dip great flavor and the sausage and sun dried tomatoes make this like an antipasto in dip form. It’s a good one! But don’t take my word for it… make it for your own gathering!

[recipe title=”Asiago Artichoke Dip” difficulty=”easy”]

This recipe is so easy and you can really use any type of dippers…I usually use whatever I have on hand! Think breadsticks, baked pita, tortilla chips, or raw veggies.

[recipe-ingredients]

• 1 cup sour cream
• 1 (8-oz) package of light cream cheese, softened
• 1/2 cup grated Parmesan
• 1 (14-oz) can artichoke hearts, drained and chopped
• 1 cup shredded Asiago cheese
• 1/2 cup shredded Mozzarella cheese
• 8 oz dried cured Italian sausage, cubed
• 8-1/2 oz sun-dried tomatoes packed in oil, drained and chopped
• 1 cup fresh arugula
• Salt and pepper, to taste

[/recipe-ingredients]

[recipe-directions]

Preheat the oven to 350°F. Add the sour cream, cream cheese, and Parmesan cheese to a blender and pulse until well blended. Scrape the mixture into a mixing bowl and add artichoke hearts, Asiago cheese, Mozzarella cheese, Italian sausage, sun-dried tomatoes, and fresh arugula. Spoon into 8 oz ramekins. Bake for 12-15 minutes, or until golden and bubbly

[/recipe-directions]

[/recipe]

I hope this cheese and artichoke dip will be one that becomes a regular in your home. It’s a fan favorite and it’s sure to stick around for a while.

From my kitchen to yours,

Jill