Baked Courtenay Cheddar, Sun Dried Tomato and Artichoke Dip

Serve this baked dip with corn tortillas, pitas or grilled sour dough bread and let the sharing begin.

  • Prep: 15 min
  • Cooking: 20 min - 30 min
Yields 4 servings
baked courtenay cheddar sun dried tomato and artichoke dip

Ingredients

  • 1/2 cup (125 mL) natural Little Qualicum Fromage Frais room temperature
  • 1/2 cup (125 mL) light sour cream
  • 1 cup (250 mL) Canadian Courtenay Cheddar cheese shredded
  • 1/2 cup (125 mL) water packed artichokes chopped
  • 1/4 cup (60 mL) sun- dried tomatoes chopped
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1/4 tsp (1 mL) fresh ground pepper
  • 1 1/2 tsp (7 mL) pesto
  • 1 tbsp (15 mL) fresh basil chopped, optional
  • 1 tbsp (15 mL) fresh parsley chopped, optional

Preparation

Preheat oven to 350 °F (180 °C).

In a medium bowl, with a wooden spoon, combine Fromage Frais and sour cream until smooth. Stir in Cheddar cheese, artichokes, tomatoes, pepper flakes and pepper; taste and adjust seasoning. Stir in pesto.

Spoon into shallow 2 cup (500 mL) baking dish. Bake for 20 to 25 minutes or until warmed through and bubbling around the edges. Sprinkle with fresh basil and parsley, if using.

Serve with corn tortillas, pitas or grilled sour dough bread.

Tips

The fresh herbs and the pesto are optional but they do bring freshness to the dish. Kick up the heat and increase the amount of hot pepper flakes.

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 237 Calories
Protein: 13 g
Carbohydrate: 8 g
Fat: 18 g
Fibre: 2.2 g
Sodium: 246 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 29 % / 318 mg
Vitamin B12: 23 %
Phosphorus: 22 %
Selenium: 19 %
Zinc: 17 %