Sun-Dried Tomato and Artichoke Dip
Servings: 8 people
Calories: 276kcal
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!
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Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 276kcal