Best 8 Artichoke Spinach Sun Dried Tomato Dip Recipes
Have you ever wanted to create an irresistible dip that combines the bold flavors of artichokes, spinach, and sun-dried tomatoes? Look no further! This article will guide you through the intricate process of preparing the most mouthwatering artichoke spinach sun dried tomato dip. We'll delve into the subtle nuances of each ingredient, exploring how their unique characteristics contribute to an unforgettable culinary experience. Discover the art of balancing tangy artichokes, earthy spinach, and sweet sun-dried tomatoes, creating a dip that will tantalize your taste buds and delight your senses.
Here are our top 8 tried and tested recipes!
SUN-DRIED TOMATO SPINACH ARTICHOKE DIP
This Sun-Dried Tomato Spinach Artichoke Dip takes the classic recipe to the next level with sun-dried tomatoes, smoked Gouda, and Fontina cheese. It's so tasty! You'll be making this delicious appetizer dip recipe again and again.
Provided by Michael Wurm, Jr.
Categories Appetizer
Time 1h5m
Number Of Ingredients 11
Steps:
- Begin by preheating the oven to 350 degrees F.
- Before starting, rehydrate your sun-dried tomatoes by placing them in a bowl of hot water. (Hot water straight from the tap is fine.) Let them soak for 10-15 minutes. Drain the water and then gently squeeze out any excess liquid. Finally, chop the sun-dried tomatoes.
- In a large bowl, add the spinach, softened cream cheese, sour cream, Gouda, Fontina, chopped artichoke hearts, sun-dried tomatoes, scallions, and garlic.
- Mixed thoroughly with a wooden spoon.
- Spread this mixture in an even layer in a medium-sized baking dish, Place in a 350-degrees-F oven for 35-40 minutes or until the dip is heated through and melted.
- Serve with crackers and fresh vegetables.
Nutrition Facts : Calories 333 kcal, Carbohydrate 16 g, Protein 13 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 72 mg, Sodium 523 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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.
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.
ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP
Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook. Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing.
Provided by Tinkerbell
Categories Spinach
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 2 quart baking dish with cooking spray.
- In large bowl combine cream cheese, mayonnaise, shallots & garlic.
- Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
- Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
- Serve with fresh vegetables or baked tortilla chips for dipping.
Nutrition Facts : Calories 297.6, Fat 24.9, SaturatedFat 11.7, Cholesterol 66.3, Sodium 471.7, Carbohydrate 15.2, Fiber 4, Sugar 5.8, Protein 6.7
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
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
ARTICHOKE & SPINACH DIP RESTAURANT STYLE
Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.
Provided by TERRAD
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
- In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
- Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 5.2 g, Cholesterol 27.7 mg, Fat 12.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 484.8 mg, Sugar 1.1 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.
Tips:
- For the artichoke and spinach dip, use a combination of fresh and frozen artichoke hearts for the best flavor and texture.
- Be sure to drain the artichoke hearts and spinach well before adding them to the dip, or the dip will be too watery.
- Use a high-quality sun-dried tomato pesto for the best flavor. You can find sun-dried tomato pesto in most grocery stores.
- If you don't have sun-dried tomato pesto, you can make your own by blending sun-dried tomatoes, olive oil, garlic, and Parmesan cheese in a food processor.
- Serve the artichoke and spinach dip with pita chips, crackers, or vegetable crudités.
- For the spinach and artichoke stuffed mushrooms, use large mushrooms so that they can hold a good amount of filling.
- Be sure to remove the stems from the mushrooms before stuffing them.
- Bake the stuffed mushrooms until the mushrooms are tender and the filling is hot and bubbly.
- Serve the stuffed mushrooms immediately.
- For the artichoke and spinach lasagna, use a no-boil lasagna noodle for easy preparation.
- Be sure to layer the lasagna evenly so that each layer is cooked through.
- Bake the lasagna until the cheese is melted and bubbly and the lasagna is heated through.
- Let the lasagna cool for a few minutes before slicing and serving.
Conclusion:
Artichoke, spinach, and sun-dried tomatoes are a delicious combination that can be used in a variety of dishes, from dips and appetizers to main courses. These recipes are all easy to make and are sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give one of these artichoke, spinach, and sun-dried tomato recipes a try.
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