After yesterday’s recipe for spinach and artichoke dip appeared, our friend Rachel emailed to say: “I don’t like spinach. Do you have a recipe for artichoke dip without it?”

This one’s for you, Rachel: an award-winning recipe courtesy of Mooney Farms. The recipe uses Mooney’s Bella Sun Luci brand of sun-dried tomatoes (a brand we favor).
 
 
RECIPE: SUN-DRIED TOMATO & ARTICHOKE DIP

Ingredients

1. PREHEAT the oven to 375°F. In a glass 9-inch pie pan or baking plate, mix the cream cheese, garlic and artichoke hearts. Use a large fork to blend together.

2. ADD the sun-dried tomatoes, Parmesan cheese and basil. Stir together until well blended.

3. FLATTEN the dip with a fork or spatula, so the dip is an even layer in the pan. Sprinkle top with the Italian seasoning, and cayenne pepper to taste.

4. BAKE for 16-18 minutes; the dip should be golden brown on top. Remove from the oven and let cool for 5 minutes.

 
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*You can make your own Italian seasoning by combining equal parts basil, marjoram, oregano, rosemary and thyme. Store in an airtight jar.