Hot Artichoke And Sun Dried Tomato Dip Recipes
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.
SUN-DRIED TOMATO AND ARTICHOKE DIP
Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
- In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to 3 days.
Nutrition Facts : Calories 160 g, Fat 13 g, Fiber 5 g, Protein 6 g
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.
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.
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
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Web Nov 12, 2018 Instructions. 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.
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Web May 8, 2018 189 Jump to Recipe Print Recipe This Sun-Dried Tomato and Artichoke Dip recipe is so flavorful and is just perfect for warm-weather gatherings. Not one ingredient over powers another, and it just make for the most delicious no-bake dip. We have always loved sun-dried tomatoes. You can go with the type packed in oil, or fresh.
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Web Feb 1, 2016 Mix sun-dried tomatoes, chopped artichoke hearts, crumbled feta, mayonnaise and minced garlic together in a mixing bowl. Transfer to a shallow baking dish and bake at 375° until hot and bubbly. Serve Hot Feta Artichoke & Sun-Dried Tomato Dip with bagel chips, tortilla chips or plain crackers. Print Recipe 5 from 1 vote
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