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Artichoke, Spinach & Sun-Dried Tomato Dip Recipe

Artichoke, Spinach & Sun-Dried Tomato Dip Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:20 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup mayonnaise
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
  • 1 cup sun-dried tomatoes (not packed in oil), chopped
  • 3/4 cup grated Asiago cheese
  • Tortilla chips

Directions

  • 1. 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.
  • 2. Bake 30-35 minutes or until golden brown. Serve with tortilla chips. Yield: 5 cups.

Nutritional Facts

1/4 cup (calculated without chips) equals 165 calories, 15 g fat (7 g saturated fat), 31 mg cholesterol, 212 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.