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 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
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.
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
SPICY ARTICHOKE AND FRESH TOMATO DIP
Yes ... another Artichoke Dip - but this has a twist which I love. A few bits of jalapeno to give it a "kick" and a mix of fresh tomatoes andsundried give it a whole new taste which I love. It is still an easy quick dip to put together and still has many of the classic flavors. I still enjoy the classic dip, but now and then it is nice to have something a bit different. Just serve with your favorite crackers, baguette slices, bagel chips or even bread sticks. Whatever you enjoy best.
Provided by SarasotaCook
Categories Artichoke
Time 40m
Yield 4 Cups, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Dip -- In a medium size bowl add all the ingredients, except the fresh tomatoes and mix well until combined. Then slowly add in the fresh tomatoes and fold in gently.
- Pour in a pie plate or small 8" casserole dish sprayed with Pam and baked at 350 for approximately 30 minutes on the middle shelf uncovered - until bubbly and golden brown on top.
- Serve -- Garnish with chopped black olives, or another nice garnish is diced scallions. Serve with crackers, bagel chips, bread sticks, or baguettes, etc. Use your favorite combinations. This is also good with cauliflower, cucumber slices, or squash as well. ENJOY!
Nutrition Facts : Calories 298.6, Fat 23.4, SaturatedFat 9.9, Cholesterol 49.8, Sodium 666.9, Carbohydrate 15.2, Fiber 3.2, Sugar 3.2, Protein 9.3
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