Sun Dried Tomato Artichoke Dip Recipes
EASY WHITE BEAN, ARTICHOKE, AND SUN-DRIED TOMATO DIP
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
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 AND ARTICHOKE DIP
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
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
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 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
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
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.
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
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
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.
SUN-DRIED TOMATO AND ARTICHOKE DIP
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
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
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.
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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