This Sun-Dried Tomato and Artichoke Dip is creamy and flavorful, featuring vibrant sun-dried tomatoes, tender artichokes, and fresh basil—perfect for serving with crackers, bread, or veggies. Serve with Marinated Olives and Easy Homemade Hummus for the perfect warm-weather gathering!
Jump to:
🌿 The Ingredients
All of the components of the recipe blend harmoniously to create a deeply flavorful dip where no single ingredient overpowers the others. Find ingredient notes (including substitutions and variations) below.
🧀 Substitutions and Variations
- Sun-Dried Tomatoes – These can be found packed in jars. They are usually packed with oil or water. We find the oil-packed tomatoes work best. You can find fresh sun-dried tomatoes often in the produce section of many markets. We recommend adding them to boiling water for about 30 seconds to loosen them up.
- Artichokes – Canned artichoke hearts work perfectly fine. Frozen (thawed) is great, too. You can steam fresh artichokes, too, for excellent flavor and texture.
- Cheese – The combination of goat and cream cheese works wonderfully for this dip. Mascarpone can be substituted for any of the cheeses. Make sure they are at room temperature before assembling the dip.
- Herbs – Fresh basil gives that perfect summer flavor profile. Rosemary, sage, thyme, and chives are all excellent additions. Fresh is best, but dried herbs can be used in a pinch. If using dried basil, use 1 tablespoon.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Make Sun-Dried Tomato and Artichoke Dip
- Step 1: Roughly chop the sun-dried tomatoes.
- Step 2: Add all ingredients except for the basil to a food processor.
- Step 3: Process until smooth.
- Step 4: Chop the basil and then add it to the food processor and pulse a few times.
- Step 5: Chill for 1 hour and then let sit at room temperature for 30 minutes.
- Step 6: Serve with toasted slices of baguette.
Expert Tip
The dip is somewhat thick in the food processor. You will likely need to stop processing the dip and use a rubber spatula to push down the sides of the dip. Keep doing this until the dip is evenly mixed. If you don’t have a food processor, just place all ingredients in a large bowl and use a large spoon and some elbow grease to stir until fully combined and mixed.
🍽️ How To Serve
- We recommend letting the dip sit out for at least 30 minutes before serving. You can serve the dip chilled, but room temperature is delicious, and the texture is just right.
- We love to serve the dip with toasted slices of a French baguette. But, it’s also wonderful served with cut vegetables such as carrots, bell peppers, and cherry tomatoes.
- Homemade Grissini (Italian Breadsticks) are fantastic when dipped into this dip.
- This recipe makes enough to serve 8 to 12 people. Although leftovers will keep in the fridge for up to a week, you can easily cut the recipe in half if serving fewer people.
🙋🏽♂️ Frequently Asked Questions
Yes, preparing the dip a few hours or even a day in advance allows the flavors to meld beautifully.
Absolutely! Just be sure to drain them well to avoid excess moisture in the dip. Both sun-dried tomatoes packed with water and those packed with oil will work.
Yes, the dip itself is naturally gluten-free, but be sure to serve it with gluten-free crackers or veggies if you need to avoid gluten completely.
Ready to make the best dip that guests will flip for? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Sun-Dried Tomato and Artichoke Dip
Video
Equipment
- Food processor See NOTES
Ingredients
- ½ cup sun-dried tomatoes in oil, drained and roughly chopped
- ½ cup artichoke hearts in water, drained and roughly chopped
- 8 oz. cream cheese room temperature
- 8 oz. goat cheese room temperature
- ½ cup sour cream
- 2 cloves garlic minced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce such as Franks or Tobasco
- ½ cup basil fresh, chopped
Instructions
- Add all ingredients, except the basil, into a food processor and process until blended.½ cup sun-dried tomatoes, ½ cup artichoke hearts, 8 oz. cream cheese, 8 oz. goat cheese, ½ cup sour cream, 2 cloves garlic, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon hot sauce
- Add the basil and pulse some more until smooth.½ cup basil
- Chill in the refrigerator for at least 1 hour, and then let sit at room temp for at least 30 minutes before serving.
Notes
Nutrition
Billy says
I have yet to try an artichoke dip that makes use of sun-dried tomatoes! This sounds absolutely delicious. Thank you so much for sharing. Cannot wait to try making this at home.
krislongwell says
Thank you, Billy!! This has become our go-to dip! Really nice during the summer months. We really hope you like it and please let us know if you do!! Best, Kris & Wesley
Barbara says
That dip looks so good! I could make that my lunch on a hot summer day. Love the bread idea.
krislongwell says
HI Barbara! This dip is so good and perfect on a warm summer day! Enjoy!! xo
Janet says
Can’t wait to make it. Looks delicious
krislongwell says
Thanks, Janet!! We love it and hope you do, too! Be sure to let us know if you make it and what you think! Best, Kris & Wesley