Sun-Dried Tomato and Artichoke Dip

Course: Appetizer

Cuisine: Dip

Prep Time: 15

Chill time: 1

Total Time: 1 15

Servings: people

Calories: 265kcal

Author: Kris Longwell

This Sun-Dried Tomato and Artichoke Dip recipe is one of our favorite Summer-time dips. The flavors are so fresh and just delicious. Perfect for chips, veggies, toasted bread, and more. And no baking required!

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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.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If you don't have a food processor, you can easily add everything to a large bowl and use a large wooden spoon and a little elbow grease to mix everything until well blended.

The recipe makes enough to easily serve a crowd (12 to 20 guests). The recipe can be cut in half if serving fewer people.

Leftovers will keep in an air-tight container in the fridge for up to 1 week.

We recommend letting the dip sit out for 30 minutes to an hour before serving.

Nutrition