Hot Artichoke And Sun Dried Tomato Dip Recipes

SUN-DRIED TOMATO DIP

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

Sun-dried Tomato Dip image

Steps:

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Ingredients

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

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 DIP

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

Sun-Dried Tomato Dip image

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

Ingredients

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

HEALTHY LIVING HOT ARTICHOKE-SUN DRIED TOMATO DIP

This good and garlicky artichoke-sun dried tomato dip doesn't need full-fat mayo for flavor. So we used reduced-fat, and now it's a Healthy Living recipe!

Provided by My Food and Family

Categories Home

Time 40m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 5

HEALTHY LIVING Hot Artichoke-Sun Dried Tomato Dip image

Steps:

Heat oven to 350ºF.
Combine ingredients.
Spoon into shallow ovenproof dish sprayed with cooking spray.
Bake 20 to 25 min. or until hot and bubbly.

Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

Ingredients

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Light Mayo
1/2 cup chopped sun-dried tomatoes
1 clove garlic, minced

SUN-DRIED TOMATO DIP

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

Sun-Dried Tomato Dip image

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.

Ingredients

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

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-SUN DRIED TOMATO APPETIZER DIP

Chopped artichoke hearts and sun-dried tomatoes are the stars of this creamy, garlicky appetizer dip that's baked until hot, bubbly and delicious.

Provided by My Food and Family

Categories Meal Recipes

Time 40m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 5

Hot Artichoke-Sun Dried Tomato Appetizer Dip image

Steps:

Heat oven to 350ºF.
Combine ingredients.
Spoon into shallow ovenproof dish sprayed with cooking spray.
Bake 20 to 25 min. or until hot and bubbly.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 3 g

Ingredients

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Real Mayo Mayonnaise
1/2 cup chopped oil-packed sun-dried tomatoes, well drained
1 clove garlic, minced