Preheat your oven to 350°F (175°C) to get everything ready for toasting those crunchy sourdough cubes.

Spread your day-old sourdough cubes evenly on a baking sheet; toast them for about 10 minutes or until they turn golden brown and crispy.

In a food processor, combine the toasted sourdough, oil-packed sun-dried tomatoes, artichoke hearts, extra virgin olive oil, fresh basil, and freshly squeezed lemon juice. Pulse until the mixture is finely chopped but still maintains some texture.

Add salt and pepper to taste, mixing well to ensure a well-rounded flavor profile that sings with zesty goodness.

Transfer your yummy dressing to an airtight container and refrigerate for at least one hour to allow the flavors to meld beautifully.

Give it a good stir before serving. Drizzle generously over salads, use as a dip for fresh veggies, or as a tasty spread on wraps!