Cream cheese is mixed with chopped artichokes, sun-dried tomatoes and spices in this quick and easy, crowd-pleasing party dip!
Everyone needs a last-minute, go to party dip recipe in their collection, and this Sun-Dried Tomato Artichoke Dip is mine!
You can literally whip this up in about 10 minutes, and it is always a huge hit, no matter what occasion I serve it for. It’s fancy enough to serve as a nice dinner party appetizer, but laid-back enough for game day.
In fact, I almost always get at least one request for the recipe, and people are usually surprised at the short ingredient list. That’s because sun dried tomatoes and marinated artichoke hearts pack so much flavor.
I always keep a jar or two of each in my pantry, because they are both perfect for adding to creamy dips, pasta sauces and salads.
As long as you keep the ingredients for this zesty dip handy at all times, you can whip this appetizer up at a moment’s notice and your friends and family will be so impressed.
This recipe definitely makes enough to serve a party-sized crowd, so if you’ll be serving just one or two, feel free to cut the recipe in half. I mean, I could eat the full recipe myself, but that’s probably not a good idea.
My favorite way to serve this dip is with slices of crusty baguette, but pita chips, bagel chips, crackers and even veggies are also great accompaniments.
This dip will also keep well in the refrigerator for several days, so it works whether you need it last minute, or you have the chance to prepare ahead of time. Just be sure to let it come to room temperature if it’s been in the refrigerator.
This dip really is perfect for all occasions and seasons. I often serve it during the winter holidays, but it’s great served in the spring and summer too. Basically, you can’t go wrong with this tasty appetizer.
Like I said, if you don’t have a quick, go-to dip recipe, I definitely suggest this Sun-Dried Tomato Artichoke Dip. You won’t be disappointed!
Be sure to save this Sun-Dried Tomato Artichoke Dip recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Sun-Dried Tomato Artichoke Dip
- Cream cheese
- Sun-dried tomatoes
- Marinated artichokes
- Green onions
- Spices: garlic salt, pepper
- Baguettes or crackers, for serving
Sun-Dried Tomato Artichoke Dip
Ingredients
- 2 8 oz. packages cream cheese, softened
- 1 cup oil-packed sun dried tomatoes drained and chopped
- 1 7.5 oz. jar marinated artichokes, drained and chopped
- 3-4 green onions chopped
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- Baguette slices crackers or veggies, for serving
Instructions
- In a large bowl, beat the cream cheese, sun-dried tomatoes, artichoke hearts, green onions, garlic salt and pepper until well combined.
- Serve with baguettes, crackers or vegetables. Store covered in the refrigerator for 3-4 days.
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Nutrition
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Who Dished It Up First: Adapted from the Magnolia Table cookbook
1 comment
Karen
Hi Danelle! Could this step be heated in the oven once blended and served warm? I’m looking to have a warm cheesy dip at my Christmas party and wonder if this could work! Please let me know ASAP as my party is this weekend lol thank you so much in advance! Happy holidays, Karen