Baked Spinach and Artichoke Dip with Sundried Tomatoes

Ingredients

½ cup DDPK sundried tomato juliennes, soaked and drained, coarsely chopped
1 cup cream cheese
1 cup parmesan cheese
½ cup grated asiago cheese
1 (285 g) box frozen chopped spinach, thawed and drained
1 (400 g) can artichoke hearts, drained and chopped
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, minced
1 teaspoon DDPK dried basil
¼ teaspoon DDPK cayenne pepper
Baked tortilla chips for serving

Preparation

Soak sundried tomatoes in warm water for 5 minutes. Drained and chopped
Soften cream cheese in microwave at high for 1 to 1½ minutes
Combine all the ingredients thoroughly in a bowl
Spread mixture into a small baking dish

Cooking Instructions

Preheat oven to 375^oF
Bake for 15- 20 minutes, or until cheeses are bubbling and lightly brown on the top
Serve with baked tortilla chips