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Three-Cheese Artichoke-And-Sun-Dried-Tomato Dip
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 shallot, minced (½ cup)
  • ½ teaspoon dried oregano
  • ¼ teaspoon red-pepper flakes
  • 8 ounces cream cheese, cut into 1-inch pieces, room temperature
  • 8 ounces Colby Jack, shredded (about 2 ½ cups)
  • 1 ½ ounces Parmigiano-Reggiano, finely grated (about ⅓ 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 (⅓ cup)
  • Kosher salt (we use Diamond Crystal) and freshly ground pepper
  • Crackers and crudités, for serving
Steps
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