Description
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.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
