I first got this recipe from a friend back in college who made it for all her parties. Loved it then, and love it now, though I add more hot pepper now that my tastes have gotten spicier. Also, I like to process the tomatoes and artichokes in the food processor because I prefer this dip a little less chunky than the original recipe. It makes the sun-dried tomato flavor more prominent, too.
Everyone at my family gathering enjoyed this dip. It tastes great on small, crusty, toasted baguette slices also.
I thought this really took artichoke dip to a new level! It's just as easy and foolproof as the classic version and takes very little more time. Since I don't use sun-dried tomatoes very often, I had to do a little research on the 'softening' process to refresh my memory. (Actually, if you use the kind packed in oil, they're already soft -- but I only had the dry kind.) All you have to do is pour enough boiling water over them to cover, let them sit for about 10 minutes, then drain and chop. Unless you just love garlic, I'd suggest cutting back to 2 small cloves. Thanks for a real treat, MN Mom!
This recipe is absolutely superb. I made it for a gathering and all of the attendees gave it rave reviews! Thanks for posting this great recipe!