Sun Dried Tomato Spinach Artichoke Dip Recipes

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP

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.

SUN-DRIED TOMATO DIP

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP

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.

SUN-DRIED TOMATO SPINACH ARTICHOKE DIP

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.

EASY WHITE BEAN, ARTICHOKE, AND SUN-DRIED TOMATO DIP

Steps:

• Combine beans, artichokes, tahini, lemon juice, garlic, and salt in a blender or food processor. With blade running, stream in olive oil, and continue blending until mixture is smooth. Remove lid and stir in sun-dried tomatoes and some cracked black pepper (if desired).
• Pour mixture into a bowl. If desired, garnish with additional chopped sun-dried tomatoes plus a drizzle of the sun-dried tomato oil, fresh mint, pine nuts, and lemon zest. Serve with grilled bread, pita, or crudités.

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP

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.

HOT ARTICHOKE DIP WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
• In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.
• Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP

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.