Artichoke, Spinach & Sun-Dried Tomato Dip
"Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook.
Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008
Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing."
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 2 (8 ounce) packages cream cheese
- 1⁄2 cup mayonnaise
- 2 shallots, finely chopped
- 1 tablespoon garlic, minced
- 1 (6 1/2 ounce) jar artichoke hearts, roughly chopped
- 1 (10 ounce) package frozen spinach, thawed & drained
- 3⁄4 cup asiago cheese, grated
- 1 cup sun-dried tomato, chopped (can use dry or oil-packed tomatoes)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
OUTSTANDING! I made this for a Christmas Day appy. Everyone raved about how good it was, took seconds (or thirds) and ignored the rest of the goodies. I like the addition of the sun dried tomatoes as it takes the dish out of the ordinary. Served with a variety of artisan crackers. Next Christmas I'll save myself lots of work and only make this dip. Thanks Tink! -
Thanks for the delicious recipe. I've made it twice for a big group, and it was a complete hit. The kids loved it as much as the adults. I used low fat cream cheese and low fat mayo, and it worked great. Thanks. -
I quartered this recipe and made it for lunch today with tortilla chips. I enjoyed the flavors. Next time I would use a little less sun dried tomatoes. Thanks for a yummy lunch! And good luck! -
I love this stuff. It's very creamy, a little tangy, and the sundried tomatoes add a nice little spark of color to what's normally a monochromatic food. It makes all the restaurant versions seem ordinary by comparison. My only suggestion is that I thought it could use just a little spice. A few grinds of fresh black pepper really take it over the top. -
I loved this spinach and artichoke dip so much! I've never made it before with roasted red peppers but honestly now it's the only way I'll be making it!
see 6 more reviews
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
.jpg)
