Hot Artichoke and Sun Dried Tomato Dip
Indulge in the irresistibly creamy and flavorful Hot Artichoke and Sun-Dried Tomato Dip—a crowd-pleasing appetizer that's perfect for any gathering. This warm baked dip combines tender artichoke hearts and tangy sun-dried tomatoes with a luscious blend of cream cheese, sour cream, and rich Parmesan and mozzarella cheeses. Enhanced with garlic, Italian seasoning, and a hint of black pepper, each bite is an explosion of savory goodness. Baked to golden perfection and garnished with fresh parsley, this dip is ready to be paired with crispy baguette slices, crunchy vegetables, or your favorite crackers. Ready in just 40 minutes, this cheesy dip is the ultimate go-to recipe for parties, game days, or casual entertaining. Keywords: hot artichoke dip, sun-dried tomato appetizer, creamy baked dip, party appetizer.
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Recipe Information
Ingredients
- 14 ounces artichoke hearts (canned or jarred)
- 1 cup sun-dried tomatoes (packed in oil)
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (for greasing baking dish)
- 2 tablespoons fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a small baking dish (about 1-quart capacity) with olive oil and set aside.
Drain and roughly chop the artichoke hearts. Pat them dry with a paper towel to remove excess moisture.
Drain the sun-dried tomatoes and finely chop them.
In a large mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan cheese, and minced garlic. Mix until smooth and well combined.
Stir in the chopped artichoke hearts, sun-dried tomatoes, Italian seasoning, and black pepper. Mix thoroughly.
Fold in half of the shredded mozzarella cheese into the mixture.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the remaining mozzarella cheese over the top of the dip.
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the top is golden brown.
Remove from the oven and let the dip cool for about 5 minutes.
Garnish with chopped fresh parsley, if desired. Serve warm with crackers, sliced baguette, or fresh vegetables for dipping.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
