Best 8 Hot Artichoke Dip With Sun Dried Tomatoes Recipes

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Indulge in a culinary delight with our tantalizing Hot Artichoke Dip with Sun-Dried Tomatoes, a symphony of flavors that will tantalize your taste buds. This delectable dip, brimming with creamy artichoke hearts, tangy sun-dried tomatoes, and a blend of savory herbs and spices, is the epitome of comfort food. Served warm and bubbly, it's perfect for gatherings, game days, or as an irresistible appetizer.

Accompanying this star of the show are two equally enticing recipes. For those who prefer a classic, the Traditional Hot Artichoke Dip offers a timeless taste that never disappoints. On the other hand, the Spinach Artichoke Dip adds a vibrant twist with the inclusion of fresh spinach, creating a delectable fusion of flavors. Both dips are versatile culinary companions, complementing a variety of dippers, from crispy tortilla chips to toasted baguette slices.

Whether you're a seasoned chef or a culinary novice, these recipes provide a delightful culinary adventure. With easy-to-follow instructions and readily available ingredients, you'll be able to create these delectable dips in no time. So gather your loved ones, prepare your taste buds, and embark on a flavor-filled journey with our Hot Artichoke Dip with Sun-Dried Tomatoes, Traditional Hot Artichoke Dip, and Spinach Artichoke Dip.

Here are our top 8 tried and tested recipes!

SUN DRIED TOMATO AND ARTICHOKE DIP



Sun Dried Tomato and Artichoke Dip image

This Sun Dried Tomato and Artichoke dip is inspired by my favorite pizza toppings: bacon, sun dried tomatoes, and artichokes. So tasty on bread or crackers!

Provided by Elise Donovan

Categories     Appetizer

Time 10m

Number Of Ingredients 6

8 oz cream cheese
1/2 c. crumbled feta cheese (I like to use Athenos tomato & basil flavored)
6 oz marinated artichoke hearts (drained and chopped)
1/3 c. sun dried tomatoes (chopped (I use the ones in the jar packed in oil))
4 slices bacon (cooked and chopped)
2 green onions (optional)

Steps:

  • In a microwave safe bowl, soften cream cheese.
  • Add remaining ingredients and mix well.
  • Serve warm with bread or crackers.

Nutrition Facts : Calories 309 kcal, Carbohydrate 12 g, Protein 9 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 69 mg, Sodium 579 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP



Sun-Dried Tomato Spinach-Artichoke Dip image

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

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1 cup shredded smoked Gouda cheese
1/2 cup shredded fontina cheese
1/2 cup chopped water-packed artichoke hearts
1/4 to 1/2 cup soft sun-dried tomato halves (not packed in oil), chopped
1/3 cup finely chopped onion
1 garlic clove, minced
Assorted fresh vegetables and crackers

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.

SUN-DRIED TOMATO ARTICHOKE DIP



Sun-Dried Tomato Artichoke Dip image

Cream cheese is mixed with chopped artichokes, sun-dried tomatoes and spices in this quick and easy, crowd-pleasing party dip!

Provided by Danelle

Categories     Appetizers

Time 10m

Number Of Ingredients 7

2 (8 oz.) packages cream cheese, softened
1 cup oil-packed sun dried tomatoes, drained and chopped
1 (7.5 oz.) jar marinated artichokes, drained and chopped
3-4 green onions, chopped
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Baguette slices, crackers or veggies, for serving

Steps:

  • In a large bowl, beat the cream cheese, sun-dried tomatoes, artichoke hearts, green onions, garlic salt and pepper until well combined.
  • Serve with baguettes, crackers or vegetables. Store covered in the refrigerator for 3-4 days.

Nutrition Facts : Calories 98 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 234 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP



Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip image

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

2 teaspoons extra-virgin olive oil
1 shallot, minced (1/2 cup)
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
8 ounces cream cheese, cut into 1-inch pieces, room temperature
8 ounces Colby Jack, shredded (about 2 1/2 cups)
1 1/2 ounces Parmigiano-Reggiano, finely grated (about 1/3 cup)
1 tablespoon Worcestershire sauce
1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped
12 sun-dried tomatoes, drained if oil-packed, coarsely chopped (1/3 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
Crackers and crudités, for serving

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.

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP



Hot Artichoke and Sun-Dried Tomato Dip image

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

1/4 cup shredded parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sun-dried tomato packed in oil, softened, coarsely chopped
2 cups shredded swiss cheese
1 (14 ounce) can artichoke hearts, drained, chopped
3 garlic cloves, chopped
1/4 teaspoon hot pepper sauce

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.

SUN-DRIED TOMATO DIP



Sun-Dried Tomato Dip image

This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.

Provided by Robin C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 16

Number Of Ingredients 9

¼ cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
½ cup sour cream
¼ cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
¼ cup fresh basil

Steps:

  • In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g

SUN-DRIED TOMATO DIP



Sun-Dried Tomato Dip image

I love to serve this dip for tailgate parties or as an appetizer for any occasion. It's so quick and easy to pull together and just full of flavor! -Andrea Reynolds, Rocky River, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup oil-packed sun-dried tomatoes, drained and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 green onions, sliced
Assorted crackers and/or fresh vegetables

Steps:

  • Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables.

Nutrition Facts : Calories 238 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 322mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

HOT ARTICHOKE DIP



Hot Artichoke Dip image

Four ingredients and a microwave oven are all you need to make this version of a to-die-for dip.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 24

Number Of Ingredients 5

1/2 cup mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
4 medium green onions, chopped (1/4 cup)
1 can (14 to 15 oz) artichoke hearts, drained, cut into small pieces
Crackers or cocktail rye bread, if desired

Steps:

  • In ungreased 1-quart microwavable casserole, mix all ingredients except crackers.
  • Cover tightly; microwave on Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes, until hot.
  • Serve warm with crackers.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 120 mg

Tips:

  • Use fresh artichoke hearts. Fresh artichoke hearts have a better flavor and texture than canned or frozen artichoke hearts. If you can't find fresh artichoke hearts, you can use canned or frozen artichoke hearts, but be sure to drain them well before using.
  • Chop the sun-dried tomatoes finely. This will help them to distribute evenly throughout the dip and prevent them from overpowering the other flavors.
  • Use a good quality cheese. The cheese is one of the main ingredients in this dip, so it's important to use a good quality cheese that melts well. A sharp cheddar cheese or a Parmesan cheese are both good choices.
  • Don't overcook the dip. The dip should be heated through, but it shouldn't be boiling. If you overcook the dip, the cheese will become rubbery and the artichoke hearts will become mushy.
  • Serve the dip immediately. This dip is best served immediately after it is made. If you need to make it ahead of time, you can store it in the refrigerator for up to 2 days. Just be sure to reheat it before serving.

Conclusion:

Hot artichoke dip with sun-dried tomatoes is a delicious and easy-to-make appetizer that is perfect for any occasion. It's creamy, cheesy, and packed with flavor. This dip is sure to be a hit at your next party or gathering.

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