Holiday Dips - Artichokes and Sundried Tomatoes

I love simple dips that combine crowd pleasing, easy to find ingredients. Today, I have a delicious topping/dip that will be accessible to everyone.

You need the following ingredients:

Equal parts sundried tomatoes and artichoke palms (both from brands of jars submerged in oil)

3 cloves of garlic

1 cup (or to taste) of olive oil

Take a food processor and finely process the sundried tomatoes. It doesn't matter how much you use, as long as you have an equal amount of artichoke palms.  So, 1 cup sundried tomatoes and 1 cup artichoke palms.  It's important that they are in from jars that stored them in oil to enhance the flavor.  If not, just add enough olive oil to taste.

After processing the sundried tomatoes into a paste, add the artichoke palms and just pulse them into a small chop.  You want the slight texture of the artichokes.

Then add the olive oil (about a cup for every two cups of the artichoke/sundried tomato mixture, but remember it depends on the consistency you want - dip or topper?More oil for a dip to make it smoother and more spreadable) with the garlic.  Be sure that the garlic is well ground at least to a minced level, unless you like bigger, but still tiny, chunks, which I do! 

Remove from the processor into a bowl and stir to be sure that everything is mixed nicely.  Serve with a crostini, over pasta or rice, cheese toast/grilled cheese, mix with goat cheese or blend with feta, or whatever you think would be fantasticly delicious!