Baked Courtenay Cheddar, Sun Dried Tomato and Artichoke Dip

Name: Baked Courtenay Cheddar, Sun Dried Tomato and Artichoke Dip
Yield: 4 servings
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

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

READY FOR REWARDS?

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.