Best Hot Artichoke Dip With Sun Dried Tomatoes Recipes

Hot Artichoke and Sun-Dried Tomato Dip image

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:

Easy White Bean, Artichoke, and Sun-Dried Tomato Dip image

Provided by Jamie Vespa MS, RD

Categories Appetizer

Time 10m

Number Of Ingredients 9

1 (15-oz.) can cannellini beans, drained and rinsed
1 cup canned artichoke hearts in water (not brine), drained
3 Tbsp. tahini ((such as Soom Foods brand))
1 Tbsp. fresh lemon juice
1 garlic clove (optional)
1/2 tsp. kosher salt
3 to 4 Tbsp. extra-virgin olive oil
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
freshly ground black pepper

Steps:

Combine beans, artichokes, tahini, lemon juice, garlic, and salt in a blender or food processor. With blade running, stream in olive oil, and continue blending until mixture is smooth. Remove lid and stir in sun-dried tomatoes and some cracked black pepper (if desired).
Pour mixture into a bowl. If desired, garnish with additional chopped sun-dried tomatoes plus a drizzle of the sun-dried tomato oil, fresh mint, pine nuts, and lemon zest. Serve with grilled bread, pita, or crudités.

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

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.

Artichoke, Spinach & Sun-Dried Tomato Dip image

Provided by Tinkerbell

Categories Spinach

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

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)

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