Hot Artichoke Sun Dried Tomato Appetizer Dip Recipes

SUN-DRIED TOMATO ARTICHOKE DIP

Sun-Dried Tomato Artichoke Dip image

Cream cheese is mixed with chopped artichokes, sun-dried tomatoes and spices in this quick and easy, crowd-pleasing party dip!

Provided by Danelle

Time 10m

Number Of Ingredients 7

Ingredients

2 (8 oz.) packages cream cheese, softened
1 cup oil-packed sun dried tomatoes, drained and chopped
1 (7.5 oz.) jar marinated artichokes, drained and chopped
3-4 green onions, chopped
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Baguette slices, crackers or veggies, for serving

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 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

Ingredients

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

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

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

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

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

Ingredients

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.

SUN-DRIED TOMATO DIP

Sun-dried Tomato Dip image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

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)

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.

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

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

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 APPETIZER

Sun-Dried Tomato and Artichoke Appetizer image

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

Ingredients

1/3 cup boiling water
1 pkg. (3 oz.) sun-dried tomatoes, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
60 roasted garlic woven wheat crackers
1 can (14.5 oz.) artichoke hearts, drained, cut into 60 pieces

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

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