Shawn and his wife, Marla, are great clients and friends. Following the profile of Shawn’s life on the road cooking for stars, Shawn did a live demonstration of how to make his signature Artichoke & Sun Dried Tomato Dip which he had recently served to Miranda Lambert and her road crew. The completed dish was left for the team at WBIR, who raved over it! I must confess, I had my fair share as well. Completely delicious! Here‘s the recipe:
Knoxville Catering’s Artichoke & Sun dried Tomato Dip
½ Cup sun dried tomatoes, chopped
1 14-oz. can artichoke hearts, drained and chopped
1 8-oz. package of shredded Swiss cheese (2 cups)
½ Cup sour cream
¼ Cup mayonnaise
1 teaspoon minced garlic
2 Tablespoons shredded Parmesan cheese (to be sprinkled on top)
Combine all ingredients except Parmesan in a large mixing bowl; stir well. Transfer mixture to an ovenproof, shallow baking dish. Top with Parmesan cheese and bake in a pre-heated 350 degree oven until until heated through (about 20 minutes). Serve with thinly sliced and toasted baguette.
Serves 8 as an appetizer.
Presented by: Knoxville Catering