Sun-Dried Tomato Spinach-Artichoke Dip Recipe

Sun-Dried Tomato Spinach-Artichoke Dip Recipe
Sun-Dried Tomato Spinach-Artichoke Dip Recipe photo by Taste of Home
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Sun-Dried Tomato Spinach-Artichoke Dip Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded smoked Gouda cheese
  • 1/2 cup shredded fontina cheese
  • 1/2 cup chopped water-packed artichoke hearts
  • 1/4 to 1/2 cup soft sun-dried tomato halves (not packed in oil), chopped
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • Assorted fresh vegetables and crackers

Directions

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. Yield: 3 cups.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using
Originally published as Sun-Dried Tomato Spinach-Artichoke Dip in Taste of Home Christmas Annual Annual 2016, p14

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded smoked Gouda cheese
  • 1/2 cup shredded fontina cheese
  • 1/2 cup chopped water-packed artichoke hearts
  • 1/4 to 1/2 cup soft sun-dried tomato halves (not packed in oil), chopped
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • Assorted fresh vegetables and crackers
  1. 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. Yield: 3 cups.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using
Originally published as Sun-Dried Tomato Spinach-Artichoke Dip in Taste of Home Christmas Annual Annual 2016, p14

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