Servings: 6 | Prep Time: 30 min | Cook Time: 40 min
1. Preheat the oven to 350°F. 2. Rehydrate the sun-dried tomatoes by placing them in a bowl of hot water. Let them soak for 10 to 15 minutes. Drain the water and then gently squeeze out any excess liquid. 3. Chop the sun-dried tomatoes. 4. In a large bowl, add the spinach, cream cheese, sour cream, Texas Pete® Honey Mustard, Gouda, Fontina, artichoke hearts, sun-dried tomatoes, scallions, and garlic, mix thoroughly with a wooden spoon. 5. Spread this mixture in an even layer in a medium-sized baking dish. 6. Place in a 350°F oven for 35 to 40 minutes or until the dip is heated through and lightly browning on the top. 7. Remove from oven, serve immediately with a side of crostinis, crackers or pretzels and enjoy!
