Sun Dried Tomato Artichoke Dip Recipes

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

Sun-Dried Tomato and Artichoke Dip image

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

Ingredients

1 box (9 ounces) frozen artichokes, thawed and chopped
1/2 cup feta, crumbled
1 garlic clove
2 teaspoons fresh lemon juice
1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garnish
1/4 cup pine nuts, toasted
1/2 cup basil leaves, torn
Coarse salt and ground pepper
Whole-wheat baguette slices, for serving

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

Artichoke, Spinach & Sun-Dried Tomato Dip image

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

Ingredients

2 (8 ounce) packages cream cheese
1/2 cup mayonnaise
2 shallots, finely chopped
1 tablespoon garlic, minced
1 (6 1/2 ounce) jar artichoke hearts, roughly chopped
1 (10 ounce) package frozen spinach, thawed & drained
3/4 cup asiago cheese, grated
1 cup sun-dried tomato, chopped (can use dry or oil-packed tomatoes)

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

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

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.

Ingredients

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

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

Sun-Dried Tomato Spinach-Artichoke Dip image

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.

Ingredients

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

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

Hot Artichoke and Sun-Dried Tomato Dip image

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.

Ingredients

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

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5 INGREDIENT ARTICHOKE AND SUN-DRIED TOMATO DIP

Web Dec 22, 2021 Instructions. Combine beans, artichokes, tahini, lemon juice, garlic, and salt in a blender or food processor. With blade running, …
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5/5 (4)
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Total Time 10 mins

Combine beans, artichokes, oil, tahini, lemon juice, salt, and pepper in a blender or food processor; blend until smooth. Add up to two tablespoons of water, if needed, until you reach desired consistency. Add tomatoes; pulse until finely chopped and dispersed.
Pour mixture into a bowl. If desired, garnish with additional chopped sun-dried tomatoes plus a drizzle of the tomato oil, fresh mint, pine nuts, and lemon zest. Serve with pita and/or crudités.

Sun Dried Tomato Artichoke Dip Recipes

SUN-DRIED TOMATO AND ARTICHOKE DIP

Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP

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

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

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP

Make and share this Hot Artichoke and Sun-Dried Tomato Dip recipe from Food.com.

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