Be the first to Basil, sun-dried tomatoes, artichoke hearts, and capers blend with feta cheese in a Mediterranean-flavored dip for crackers. This dip may be served at room temperature or heated.
Prep Time: 10 minutes
Ingredients:
- 1 small bunch fresh basil leaves, stems removed
- 1 (4 ounces) jar marinated sundried tomatoes, plus 3 Tbsp of the marinade oil
- 1 (4 ounces) package feta cheese crumbles
- 1 (6.5 ounces) jar marinated artichoke hearts, drained
- 4 heaping Tbsp mayonnaise (not low-fat)
- 1 Tbsp capers (optional)
Preparation:
Set aside 1 basil leaf and 1 sundried tomato for garnish.
In a food processor or blender, blend together basil leaves, sundried tomatoes, oil from tomatoes, feta cheese, artichoke hearts, mayonnaise, and capers until they reach a nice consistency to spread on crackers.
Place in medium serving dish and garnish dip with 1 fresh basil leaf and one whole sundried tomato.
Serve at room temperature with plain crackers or heat in a 400-degree F. oven for about 20 minutes.
Yield: 4 servings
Source: Gourmet Cooking with 5 Ingredients by Deborah Anderson (Cookbook Resources)
Reprinted with permission.
In a food processor or blender, blend together basil leaves, sundried tomatoes, oil from tomatoes, feta cheese, artichoke hearts, mayonnaise, and capers until they reach a nice consistency to spread on crackers.
Place in medium serving dish and garnish dip with 1 fresh basil leaf and one whole sundried tomato.
Serve at room temperature with plain crackers or heat in a 400-degree F. oven for about 20 minutes.
Yield: 4 servings
Source: Gourmet Cooking with 5 Ingredients by Deborah Anderson (Cookbook Resources)
Reprinted with permission.
