Sun Dried Tomato Artichoke Dip

I recently felt like I needed to try a new dip so I tried this dip recently and really liked it! The artichoke and sun dried tomatoes are a nice mix of flavor!

Enjoy at your next party or maybe just because!

5 from 1 reviews
Sun Dried Tomato Artichoke Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8
  • 8 oz. cream cheese
  • 2 garlic cloves, minced
  • 1 cup canned artichoke hearts, diced
  • 6 sun dried tomato halves in olive oil, diced
  • ⅓ cup shredded Parmesan cheese
  • 1½ Tablespoons fresh basil leaves
  • ½ teaspoon Italian seasoning
  • salt and pepper to taste
  1. Preheat the oven to 375 degrees F. Grease a 9-inch pie pan or small dish.
  2. In a small mixing bowl, mix the cream cheese, garlic and artichoke hearts together. Add the sun dried tomatoes, Parmesan cheese, basil, Italian seasoning, salt and pepper. Stir together until well blended.
  3. Pour the dip into the baking dish and flatten so dip is in an even layer.
  4. Bake for 16 to 18 minutes. Dip should be golden brown. Serve warm with bagel chips or your favorite crackers.



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