Best Tomato And Artichoke Dip Recipes

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP

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

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.

SUN-DRIED TOMATO AND ARTICHOKE DIP

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.

FRIED CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP

Steps:

• In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
• For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
• For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
• Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

PROVENCAL TOMATO AND ARTICHOKE DIP

Steps:

• Mix together artichokes, yogurt, Parmesan cheese, arugula, sun-dried tomatoes, garlic, and pepper. Refrigerate for at least one hour before serving for flavors to blend. Serve with grilled pita triangles or pita chips.

TOMATO AND ARTICHOKE DIP

Steps:

• Drain tomatoes on paper towels to remove excess oil; snip tomatoes. Combine snipped tomatoes, artichoke hearts, swiss cheese, sour cream, mayonnaise and garlic in a medium bowl. Transfer to an 8 inch quiche dish or shallow casserole. Sprinkle with parmesan cheese. Bake in a 350 degree oven for 20-25 minutes or until swiss cheese is melted and mixture is heated through. Serve with breadsticks or crackers.