Serve this artichoke dip with something no one expects: Roth's Mediterranean Raclette.
- 1 jar (7.5 ounces) artichoke hearts, drained, chopped
- 3 cups Roth® Mediterranean Raclette, shredded
- 4 ounces cream cheese, softened
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup scallions, chopped
- Salt and pepper to taste
- Preheat oven to 450° F.
- Combine all ingredients in a large bowl and mix thoroughly. Place mixture in a ceramic dish.
- Bake for 12-15 minutes until lightly browned.
- Serve with pita, flatbread, chips or veggies.