1/2cupfinely chopped sun dried tomatoesI use oil packed, well drained
minced chivesfor garnish
salt and pepperto taste
Place cream cheese, sour cream, milk, paprika, and garlic powder in the bowl of a food processor. Process until smooth. Add half of the artichokes and half of the sun dried tomatoes. Pulse several times until the pieces are fine and mixed into the cream cheese, scraping the sides of the bowl as needed.
Transfer the dip to a bowl and stir in the remaining artichokes and sun dried tomatoes (reserving a few of each for garnish). Taste and add salt and pepper as desired. Sprinkle the top of the dip with chives and a few reserved chopped artichokes and sun dried tomatoes. Serve with vegetables, bread, crackers, pretzels, pita chips, tortilla chips, or bagel crisps.
Sometimes sun dried tomatoes can be strong, which is why I only use 1/2 cup. If you'd like a stronger tomato flavor, feel free to increase to suit your taste.