Hot Artichoke Sun Dried Tomato Appetizer Dip Recipes
SUN-DRIED TOMATO ARTICHOKE DIP
Cream cheese is mixed with chopped artichokes, sun-dried tomatoes and spices in this quick and easy, crowd-pleasing party dip!
Provided by Danelle
Categories Appetizers
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sun-dried tomatoes, artichoke hearts, green onions, garlic salt and pepper until well combined.
- Serve with baguettes, crackers or vegetables. Store covered in the refrigerator for 3-4 days.
Nutrition Facts : Calories 98 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 234 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
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.
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
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 DIP
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.
SUN-DRIED TOMATO AND ARTICHOKE APPETIZER
Creamy, chunky sun-dried tomato and basil dip is spread on crackers and topped with artichoke hearts in this simple yet elegant appetizer.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 30 servings
Number Of Ingredients 6
Steps:
- Pour boiling water over tomatoes in small bowl; let stand 10 min.
- Drain tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.
- Refrigerate 1 hour.
- Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
HOT ARTICHOKE DIP WITH SUN-DRIED TOMATOES
This dip fancies up the traditional artichoke dip with the addition of sun-dried tomatoes. Serve with sliced baguettes or crackers and impress your guests with your culinary flair!
Provided by BeezlyS
Categories Cheese Dips and Spreads
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
- In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.
- Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 5.1 g, Cholesterol 14.3 mg, Fat 17 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 442.1 mg, Sugar 0.6 g
ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP
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
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.
HOT ARTICHOKE DIP WITH SUN-DRIED TOMATOES
This dip fancies up the traditional artichoke dip with the addition of sun-dried tomatoes. Serve with sliced baguettes or crackers and impress your guests with your culinary flair!
Provided by BeezlyS
Categories Cheese Dips and Spreads
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
- In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.
- Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 5.1 g, Cholesterol 14.3 mg, Fat 17 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 442.1 mg, Sugar 0.6 g
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
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
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
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.
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4.7/5 (3)Calories 150 per servingServings 12
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Hot artichoke and sun dried tomato dip is the best recipe for foodies. It will take approx 40 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make hot artichoke and sun dried tomato dip at your home.. The ingredients or substance mixture for hot artichoke and sun dried tomato dip recipe that are useful to cook such type of recipes are:
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SUN DRIED TOMATO ARTICHOKE DIP - 3RD PLACE WINNING RECIPE 2012
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From bellasunluci.com
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From bigapplecurry.com
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HOT SPINACH, ARTICHOKE AND SUN-DRIED TOMATO DIP {GLUTEN-FREE}
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2011-10-14 Drain artichoke hearts; pat dry and chop. Add to slow cooker along with cream cheese, sour cream, mayonnaise, Parmesan cheese, sun-dried tomatoes, garlic and pepper; stir to combine. Cover and cook on low, stirring twice, until blended and hot, about 2 hours. Sprinkle with green onion. Makes 3 cups (750 mL).
From canadianliving.com
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