It’s loaded with savory ingredients and cheesy goodness.
Sun‑dried tomatoes add a tangy twist to the classic spinach artichoke dip.
It’s simple to prepare and bakes to bubbly perfection.
Great for entertaining or as a warm snack anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or frozen spinach, thawed and drained
Cream cheese, softened
Sour cream
Shredded cheese (such as smoked Gouda and Fontina)
Artichoke hearts, chopped
Sun‑dried tomatoes, rehydrated and chopped
Scallions or shallots, chopped
Garlic, minced
Salt and pepper to taste
Crackers, bread, or vegetables for serving
Directions
Preheat your oven to around 350°F (175°C).
If using frozen spinach, make sure it’s fully thawed and squeezed dry to remove excess liquid.
Rehydrate sun‑dried tomatoes in hot water for about 10–15 minutes, then drain and chop.
In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheeses, chopped spinach, artichokes, sun‑dried tomatoes, scallions, and minced garlic. Season with salt and pepper.
Stir until all ingredients are evenly incorporated.
Spread the mixture into a greased baking dish in an even layer.
Bake for about 35–40 minutes, or until the dip is hot and bubbly.
Let cool slightly before serving with crackers, crostini, or fresh vegetables.
Servings and timing
Serves: About 8–10 people as an appetizer
Prep time: Approximately 20 minutes
Cook time: About 35–40 minutes
Total time: Around 55–60 minutes
Variations
Swap in different cheeses like mozzarella or Parmesan for varied flavor and texture.
Add a pinch of red pepper flakes for a mild kick.
Mix in some chopped roasted red peppers or olives for extra depth and color.
Try a dairy‑free version using plant‑based cream cheese and yogurt alternatives.
Storage/Reheating
Refrigerator: Store leftover dip in an airtight container for up to 4 days.
Freezing: Not recommended, as the creamy texture may separate upon thawing.
Reheating: Warm in the oven at low heat until heated through, or microwave in short intervals.
FAQs
What’s the best way to remove excess moisture from spinach?
After thawing frozen spinach, wrap it in a clean towel or paper towels and squeeze firmly until most liquid is removed.
Can I use fresh spinach instead of frozen?
Yes — sauté fresh spinach briefly until wilted, then cool and squeeze dry before adding.
Do sun‑dried tomatoes need to be soaked before using?
Rehydrating in hot water softens the tomatoes and improves texture in the dip.
Can this dip be served cold?
It’s traditionally served warm, but it can also be enjoyed chilled.
What should I serve with this dip?
Serve with crackers, toasted bread slices, pita chips, or fresh cut vegetables.
Can I make this dip ahead of time?
Yes — assemble and refrigerate, then bake when you’re ready to serve.
Can I add other vegetables?
Absolutely — roasted peppers or chopped artichoke stems add great flavor.
Is this dip gluten‑free?
Yes, as long as the dippers (crackers or bread) are gluten‑free.
How can I make it spicier?
Add a pinch of red pepper flakes or diced jalapeños to the mix.
What cheese works best for baking?
Melty cheeses like Gouda, Fontina, mozzarella, or a blend are ideal for a creamy texture.
Conclusion
Spinach Artichoke Sun‑Dried Tomato Dip takes the classic dip up a notch with tangy sun‑dried tomatoes, making it a rich, crowd‑favorite appetizer that’s easy to prepare and delicious warm from the oven. Whether you’re hosting guests or just craving something savory, this dip delivers impressive flavor with minimal effort.
Spinach Artichoke Sun‑Dried Tomato Dip is a warm, creamy, baked appetizer that combines spinach, artichokes, and tangy sun‑dried tomatoes with melty cheeses for a flavorful and crowd‑pleasing dish.
Ingredients
1 1/2 cups fresh or frozen spinach, thawed and drained
8 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded cheese (such as smoked Gouda and Fontina)
1 cup canned or jarred artichoke hearts, chopped
1/2 cup sun‑dried tomatoes, rehydrated and chopped
1/4 cup scallions or shallots, chopped
2 cloves garlic, minced
Salt and pepper to taste
Crackers, bread, or vegetables for serving
Instructions
Preheat oven to 350°F (175°C).
If using frozen spinach, thaw completely and squeeze out excess liquid.
Soak sun-dried tomatoes in hot water for 10–15 minutes, then drain and chop.
In a large bowl, combine cream cheese, sour cream, shredded cheese, spinach, artichokes, sun‑dried tomatoes, scallions, and garlic. Season with salt and pepper.
Stir until fully mixed and creamy.
Transfer the mixture into a greased baking dish and spread evenly.
Bake for 35–40 minutes, until hot and bubbly.
Let cool slightly before serving with crackers, crostini, or fresh vegetables.
Notes
Squeeze spinach well to avoid watery dip.Use a mix of melty cheeses for best texture and flavor.Can be made ahead and baked just before serving.Store leftovers in the fridge and reheat before serving.
