Best 6 Artichoke Spinach Sun Dried Tomato Dip Recipes
**Indulge in a Culinary Symphony of Flavors: Artichoke Spinach Sun-Dried Tomato Dip Trio**
Prepare to tantalize your taste buds with a trio of extraordinary dips that combine the vibrant notes of artichoke, spinach, and sun-dried tomatoes. These dips, crafted with a harmonious balance of flavors and textures, will elevate any gathering, whether it's a casual get-together or an elegant soirée. Dive into the creamy embrace of the Artichoke Spinach Dip, where tender artichoke hearts and earthy spinach mingle with a symphony of spices and a hint of tangy lemon. Experience the sun-kissed delight of the Sun-Dried Tomato Dip, where juicy sun-dried tomatoes bask in a marinade of olive oil, garlic, and herbs, delivering a burst of Mediterranean sunshine. And for those who savor a touch of smokiness, the Roasted Red Pepper Dip awaits, its smoky paprika and roasted red peppers mingling in a delectable dance of flavors. Each dip is a culinary masterpiece, offering a unique taste adventure that will leave you craving more.
SUN-DRIED TOMATO SPINACH ARTICHOKE DIP
This Sun-Dried Tomato Spinach Artichoke Dip takes the classic recipe to the next level with sun-dried tomatoes, smoked Gouda, and Fontina cheese. It's so tasty! You'll be making this delicious appetizer dip recipe again and again.
Provided by Michael Wurm, Jr.
Categories Appetizer
Time 1h5m
Number Of Ingredients 11
Steps:
- Begin by preheating the oven to 350 degrees F.
- Before starting, rehydrate your sun-dried tomatoes by placing them in a bowl of hot water. (Hot water straight from the tap is fine.) Let them soak for 10-15 minutes. Drain the water and then gently squeeze out any excess liquid. Finally, chop the sun-dried tomatoes.
- In a large bowl, add the spinach, softened cream cheese, sour cream, Gouda, Fontina, chopped artichoke hearts, sun-dried tomatoes, scallions, and garlic.
- Mixed thoroughly with a wooden spoon.
- Spread this mixture in an even layer in a medium-sized baking dish, Place in a 350-degrees-F oven for 35-40 minutes or until the dip is heated through and melted.
- Serve with crackers and fresh vegetables.
Nutrition Facts : Calories 333 kcal, Carbohydrate 16 g, Protein 13 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 72 mg, Sodium 523 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP
Fresh veggies and crackers will disappear quickly when they're next to this cheesy slow-cooked dip. With smoked Gouda, it has an extra level of flavor that keeps everyone guessing. -Katie Stanczak, Hoover, Alabama
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.
Nutrition Facts : Calories 134 calories, Fat 11g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 215mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP
Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook. Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing.
Provided by Tinkerbell
Categories Spinach
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 2 quart baking dish with cooking spray.
- In large bowl combine cream cheese, mayonnaise, shallots & garlic.
- Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
- Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
- Serve with fresh vegetables or baked tortilla chips for dipping.
Nutrition Facts : Calories 297.6, Fat 24.9, SaturatedFat 11.7, Cholesterol 66.3, Sodium 471.7, Carbohydrate 15.2, Fiber 4, Sugar 5.8, Protein 6.7
THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP
Wonderfully comforting, this hot cheese dip blends cream cheese, Colby Jack, and Parmigiano for a serious foundation of flavor. Stir in chopped marinated artichoke hearts and sun-dried tomatoes before the dish finishes in the oven, for both texture and seasoning, and it becomes almost a meal in itself.
Provided by Greg Lofts
Categories Appetizers
Time 45m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
- Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.
WEEKNIGHT SPINACH & ARTICHOKE DIP
The addition of Alfredo sauce gives this quick and easy appetizer and more refined and elegant flavor.
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 8 cups.
Number Of Ingredients 10
Steps:
- In a greased 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and/or cucumber slices.
Nutrition Facts :
HOT ARTICHOKE AND SUN-DRIED TOMATO DIP
Make and share this Hot Artichoke and Sun-Dried Tomato Dip recipe from Food.com.
Provided by Peggy V.
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Stir together all of the ingredients.
- Spoon into a 9- inch pie plate.
- Bake for 25 minutes at 350 degrees.
- Serve hot with your favorite crackers.
Tips:
- For a smoother dip, blend the mixture until it reaches your desired consistency.
- If you don't have sun-dried tomatoes on hand, you can substitute chopped fresh tomatoes.
- To make the dip ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When ready to serve, bring it to room temperature for 30 minutes.
- Serve the dip with your favorite dippers, such as pita chips, crackers, or vegetables.
- For a vegetarian version of the dip, omit the Parmesan cheese.
Conclusion:
This artichoke spinach sun-dried tomato dip is a delicious and easy appetizer that is perfect for any occasion. It's creamy, cheesy, and packed with flavor. Plus, it's a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy snack or appetizer, give this dip a try. You won't be disappointed!
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