Artichoke Sun Dried Tomato Dip Recipes

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SUN DRIED TOMATO AND ARTICHOKE DIP



Sun Dried Tomato and Artichoke Dip image

This Sun Dried Tomato and Artichoke dip is inspired by my favorite pizza toppings: bacon, sun dried tomatoes, and artichokes. So tasty on bread or crackers!

Provided by Elise Donovan

Categories     Appetizer

Time 10m

Number Of Ingredients 6

8 oz cream cheese
1/2 c. crumbled feta cheese (I like to use Athenos tomato & basil flavored)
6 oz marinated artichoke hearts (drained and chopped)
1/3 c. sun dried tomatoes (chopped (I use the ones in the jar packed in oil))
4 slices bacon (cooked and chopped)
2 green onions (optional)

Steps:

  • In a microwave safe bowl, soften cream cheese.
  • Add remaining ingredients and mix well.
  • Serve warm with bread or crackers.

Nutrition Facts : Calories 309 kcal, Carbohydrate 12 g, Protein 9 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 69 mg, Sodium 579 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

EASY WHITE BEAN, ARTICHOKE, AND SUN-DRIED TOMATO DIP



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

Easy White Bean, Artichoke, and Sun-Dried Tomato Dip comes together in just 10 minutes. Serve with grilled bread, pita, and/or crudités for easy entertaining.

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.

SUN-DRIED TOMATO DIP



Sun-dried Tomato Dip image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

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)

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.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP



Artichoke, Spinach & Sun-Dried Tomato Dip image

This creamy, robust artichoke dip boasts the colorful addition of sun-dried tomatoes.It's great served with tortilla, pita or bagel chips. -Lorilyn Tenney, Boise, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 5 cups.

Number Of Ingredients 9

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
2 shallots, finely chopped
3 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1 cup sun-dried tomatoes (not packed in oil), chopped
3/4 cup grated Asiago cheese
Tortilla chips

Steps:

  • Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, shallots and garlic. Stir in spinach, artichokes, tomatoes and Asiago cheese. Transfer to a greased 11x7-in. baking dish., Bake 30-35 minutes or until golden brown. Serve with tortilla chips.

Nutrition Facts : Calories 165 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 212mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

SUN-DRIED TOMATO AND ARTICHOKE DIP



Sun-Dried Tomato and Artichoke Dip image

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

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

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

SUN-DRIED TOMATO ARTICHOKE BUTTONS



Sun-Dried Tomato Artichoke Buttons image

Provided by Sandra Lee

Categories     appetizer

Time 3h45m

Yield 15 buttons

Number Of Ingredients 7

8 Roma tomatoes, cored and sliced lengthwise
2 tablespoons balsamic vinaigrette
Salt and pepper
2 (14-ounce) cans artichoke bottoms, rinsed and drained
2 tablespoons lemon juice
12 balls fresh mozzarella in water, cherry tomato size
1/4 cup jarred basil pesto

Steps:

  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
  • Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD



Layered Sun-Dried Tomato and Artichoke Spread image

This Layered Sun-Dried Tomato and Artichoke Spread looks complicated to make, so we've included step-by-step photos to prove to you that it's not!

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
3 Tbsp. finely chopped oil-packed sun-dried tomato, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. chopped smoked almonds
2 tsp. chopped fresh parsley

Steps:

  • Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
  • Combine artichokes and pesto; spoon over second cream cheese layer.
  • Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP



Artichoke, Spinach & Sun-Dried Tomato Dip image

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

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

HOT ARTICHOKE-SUN DRIED TOMATO APPETIZER DIP



Hot Artichoke-Sun Dried Tomato Appetizer Dip image

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

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

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

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP



Sun-Dried Tomato Spinach-Artichoke Dip image

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

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

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.

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



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

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

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.

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP



Hot Artichoke and Sun-Dried Tomato Dip image

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

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:

  • 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.

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From ladybehindthecurtain.com


BAKED SPINACH, ARTICHOKE & SUN-DRIED TOMATO DIP
2020-12-10 Preheat the oven to 400 ° and grease an 8” square baking dish or pie dish. Place the cream cheese, goat cheese, ½ cup parmesan cheese, olive oil, salt, pepper and hot sauce in the bowl of a food processor.
From cocinadecoco.com


SUN DRIED TOMATO ARTICHOKE DIP - EAT FARM LOVE
2017-06-21 Preheat the oven to 375 degrees F. Grease a 9-inch pie pan or small dish. In a small mixing bowl, mix the cream cheese, garlic and artichoke hearts together. Add the sun dried tomatoes, Parmesan cheese, basil, Italian seasoning, salt and …
From eatfarmlove.com


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