THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP

Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip image

Provided by Greg Lofts

Time 45m

Yield Serves 10 to 12

Number Of Ingredients 12

2 teaspoons extra-virgin olive oil
1 shallot, minced (1/2 cup)
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
8 ounces cream cheese, cut into 1-inch pieces, room temperature
8 ounces Colby Jack, shredded (about 2 1/2 cups)
1 1/2 ounces Parmigiano-Reggiano, finely grated (about 1/3 cup)
1 tablespoon Worcestershire sauce
1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped
12 sun-dried tomatoes, drained if oil-packed, coarsely chopped (1/3 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
Crackers and crudités, for serving

Steps:

Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.