This creamy rosa baked artichoke dip is full of rich, cheesy goodness with just the perfect tang of tomato flavor. Bake it today and enjoy!
1/2cuptomato pasta sauceI used Classico Riserva
Fresh ground pepper
1/2cupItalian shredded cheese blend
1/2cupdrained canned artichoke quarters
Seasoned Italian breadcrumbsor panko breadcrumbs
Extra shredded cheese
Preheat the oven to 350 F.
In a food processor, combine the cream cheese, tomato sauce, salt, pepper, shredded cheese, and mayonnaise. Process until well combined, then remove the blade.
Use a spatula to fold in the artichoke quarters, breaking up the artichoke pieces as you go.
Scrape the dip into a baking dish. Top with additional shredded cheese and breadcrumbs if desired. Bake for 20 to 30 minutes, or until the dip is puffy, browned, and very hot. Let cool slightly, then serve.
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