Ingredients
8 ounces Cabot Sharp Cheddar, cut into ¾-inch cubes
1 (12-ounce) jar marinated artichoke halves, not drained
¼ cup finely chopped oil-packed sundried tomatoes, plus 2 tablespoons of oil
8 sprigs fresh oregano, thyme or rosemary
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Directions
COMBINE all ingredients in a medium bowl. Cover and refrigerate for at least 4 hours or overnight.
USE a slotted spoon to transfer cheese and artichokes to shallow dish shortly before serving.
SERVE with assorted olives, prosciutto or salami, and toothpicks for spearing.
Calories: 140
% Daily Value
Total Fat: 12g
18%
Saturated Fat: 4.5g
23%
Cholesterol: 20mg
7%
Sodium: 220mg
9%
Carbohydrates: 3g
1%
Dietary Fiber: 0g
0%
Sugars: 2g
Protein: 5g
Calcium:
15%
5 out of 5 stars (based on 1 review)
RAH
June 27, 2012
I got this recipe when visiting Cabot in VT and made it for our family reunion. Everyone loved it. I used Cabot sharp cheddar and rosemary and it was a hit with all age groups. Easy to make and looks great when you serve it.
