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Sun-Dried Tomato and Artichoke Dip in a patterned bowl

Sun-Dried Tomato and Artichoke Dip

Course: Appetizer
Cuisine: Dip
Keyword: party food, sun-dried tomatoes
Prep Time: 15 minutes
Total Time: 15 minutes
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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  • 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: 276kcal