Asiago and Artichoke Dip
1 1/2 cups (about 6 ounces) grated Asiago cheese
1 (8-ounce) package cream cheese, softened
1/4 cup oil-packed, sun-dried tomatoes, drained and chopped
2 tablespoons chopped parsley
1/4 teaspoon ground pepper
1 (14-ounce) can artichoke hearts, drained and chopped
Toasted French bread rounds
- Preheat the oven to 350°F (175°C).
- In a small mixing bowl, combine the cheeses. Add the tomatoes, parsley, and pepper; blend. Stir in the artichokes.
- Place in a 1-quart casserole dish or ovenproof dish; bake for about 25 minutes or until bubbly.
- Serve with French bread rounds.
Makes 2 cups.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.