Tomato And Artichoke Dip Recipes

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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

Categories     Appetizers

Time 10m

Number Of Ingredients 7

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

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 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.

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

SPICY ARTICHOKE AND FRESH TOMATO DIP



Spicy Artichoke and Fresh Tomato Dip image

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

1 (15 ounce) can artichoke hearts, drained and chopped, not the marinated, just packed in water
3/4 cup fresh tomato, seeded and chopped, I used plum tomatoes (after chopping)
2 teaspoons sun dried tomatoes, fine chopped
1 jalapeno, fine chopped (I leave some of the rib in because I like a bit more heat, but feel free to remove all seeds and rib)
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup parmesan cheese, fresh grated (not the green can)
1 teaspoon dried dill
pepper
chopped black olives

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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