Sun-Dried Tomato and Artichoke Dip
Course: Appetizer
Cuisine: Dip
Keyword: party food, sun-dried tomatoes
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 people
Calories: 276 kcal
This Sun-Dried Tomato and Artichoke Dip recipe is one of our favorite Summer-time dips. The flavors are so fresh and just really delicious. Perfect for chips, veggies, toasted bread, and more. And no baking required!
Print Recipe
1/2 cup sun-dried tomatoes in oil roughly chopped 1/2 cup artichoke hearts in water, drained and roughly chopped 8 oz. cream cheese room temperature 8 oz. goat cheese room temperature 1/2 cup sour cream 2 garlic cloves minced 1/2 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper Few dashes of hot pepper sauce 3/4 cup fresh basil roughly chopped
Add all ingredients, except the basil, into a food processor and process until blended.
Add the basil and pulse some more until smooth.
Chill in the refrigerator for at least 1 hour, and then let sit at room temp for at least 30 minutes before serving.
Enjoy!
Calories: 276 kcal