Artichoke & Sun-Dried Tomato Dip

• 1 (10 ounce) jar marinated artichoke hearts (drained)
• 1 (8 ounce) jarjullienned sun-dried tomatoes packed in oil (drained)
• 14 cup reduced-fat mayonnaise
• 3 -4 ounces goat cheese, crumbled
• 12 cup parmesan cheese
• 4 garlic cloves, minced
• cayenne pepper
• sourdough baguette, sliced into small slices for serving

1. In a small food processor, puree artichokes, sun-dried tomatoes, and garlic cloves until almost smooth.
2. Transfer to a large bowl and add mayo, parmasean cheese, and crumbled goat cheese.
3. Mix together until completely mixed.
4. If you want a creamier dip, add a little more mayo until you reach desired consistency.
5. Add a dash or two of cayenne pepper (more if you like it spicy) and mix again.
6. Once completely mixed, transfer to small oven-safe baking dish and bake at 350 for 45 min, or until top is golden brown and sides are bubbly.
7. Serve with sliced baguette and enjoy complements all night long.

hearts, tomatoes, mayonnaise, goat cheese, parmesan cheese, garlic, cayenne pepper, sourdough baguette

Taken from www.food.com/recipe/artichoke-sun-dried-tomato-dip-347209 (may not work)