Artichoke, Spinach & Sun-Dried Tomato Dip Recipe

5 1 1
Artichoke, Spinach & Sun-Dried Tomato Dip Recipe
Artichoke, Spinach & Sun-Dried Tomato Dip Recipe photo by Taste of Home
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Artichoke, Spinach & Sun-Dried Tomato Dip Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

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

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. Yield: 5 cups.
Originally published as Artichoke, Spinach & Sun-Dried Tomato Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p89

Nutritional Facts

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

  • 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
  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.
Originally published as Artichoke, Spinach & Sun-Dried Tomato Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p89

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Reviews forArtichoke, Spinach & Sun-Dried Tomato Dip

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Briggman5 User ID: 6335840 212248
Reviewed Jan. 22, 2014

"A friend brought this to Christmas dinner this past year as an appetizer and it was AMAZING!!! It was rich and creamy and we just couldn't stop eating it!! I highly recommend everyone try it. All my guests loved it as well. It will become a new appetizer for family and dinner parties."

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