Spinach Artichoke Sun-Dried Tomato Dip Recipe

Introduction

This Spinach Artichoke Sun-Dried Tomato Dip is a creamy, flavorful appetizer perfect for gatherings or a cozy snack. Packed with fresh spinach, tangy artichokes, and the rich taste of sun-dried tomatoes, it’s sure to impress your guests.

Ingredients

• 1/2 tablespoon olive oil
• 1 shallot, minced
• 3 cups packed fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1 cup freshly grated mozzarella cheese
• 8 oz brick full fat cream cheese, softened
• 1/2 cup feta cheese
• 1/2 cup plain Greek yogurt or sour cream
• 14 oz can artichoke hearts, drained and diced
• 1/4 cup chopped sun-dried tomatoes
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and black pepper, to taste
• Freshly chopped basil, for garnish

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set it aside.
2. Step 2: Heat the olive oil in a small skillet over medium heat. Add the minced shallot and cook for 2 to 3 minutes, stirring occasionally until softened.
3. Step 3: Add the chopped spinach to the skillet and cook until it wilts. Stir in the minced garlic and cook for another minute. Transfer this spinach mixture to a large bowl.
4. Step 4: To the bowl, add cream cheese, mozzarella, feta, Greek yogurt, diced artichoke hearts, sun-dried tomatoes, crushed red pepper flakes, salt, and pepper. Stir everything together until well combined.
5. Step 5: Spread the mixture evenly into the prepared pan. Bake for 25 to 30 minutes or until the dip is golden brown and bubbly on top.
6. Step 6: Remove from the oven and garnish with freshly chopped basil. Serve warm with crackers, chips, cut vegetables, or crostini.

Tips & Variations

• Use sour cream instead of Greek yogurt for a richer texture and classic flavor.
• Add a handful of chopped jalapeños if you prefer a spicy kick.
• For a smoother dip, pulse the artichoke hearts in a food processor before mixing.
• Try topping the dip with extra mozzarella cheese halfway through baking for an extra cheesy layer.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm throughout, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day ahead and refrigerate it in the baking dish covered with plastic wrap. Bake it fresh before serving for the best texture and flavor.

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Be sure to thaw it completely and squeeze out any excess moisture before adding to the dip to avoid excess wateriness.

Spinach Artichoke Sun-Dried Tomato Dip Recipe

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★★★★★

4.8 from 53 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 6 to 8 servings 1x
• Diet: Vegetarian

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Description

A creamy and flavorful Spinach Artichoke Sun-Dried Tomato Dip combining fresh spinach, tangy artichokes, sun-dried tomatoes, and a blend of cheeses. Perfectly baked until golden and bubbly, this dip is ideal for serving warm with crackers, chips, or veggies at any gathering.

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Ingredients

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Dip Ingredients

• 1/2 tablespoon olive oil
• 1 shallot, minced
• 3 cups packed fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1 cup freshly grated mozzarella cheese
• 8 oz brick full fat cream cheese, softened
• 1/2 cup feta cheese
• 1/2 cup plain Greek yogurt or sour cream
• 14 oz can artichoke hearts, drained and diced
• 1/4 cup chopped sun-dried tomatoes
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and black pepper, to taste
• Freshly chopped basil, for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C). Grease a 9-inch pie pan or skillet and set it aside to prepare for baking the dip.
2. Cook Shallot and Spinach: Heat olive oil in a small skillet over medium heat. Add the minced shallot and cook for 2 to 3 minutes until softened, stirring occasionally. Add the chopped spinach and cook until wilted. Then add the minced garlic and cook for 1 minute until fragrant. Transfer this cooked spinach mixture to a large mixing bowl.
3. Combine Ingredients: To the bowl with spinach mixture, add softened cream cheese, fresh mozzarella, feta cheese, plain Greek yogurt (or sour cream), diced artichoke hearts, chopped sun-dried tomatoes, crushed red pepper flakes, and salt and pepper to taste. Stir everything well to create a uniform mixture.
4. Bake the Dip: Using a spatula, spread the combined mixture evenly into the prepared greased pan. Place it in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the dip is bubbly.
5. Serve Warm: Remove the dip from the oven and let it cool slightly. Garnish with freshly chopped basil. Serve warm accompanied by crackers, chips, cut vegetables, crostini, or your favorite dippers.

Notes

• For a tangier flavor, substitute sour cream for the Greek yogurt or use a mix of both.
• Drain and chop artichoke hearts well to avoid excess moisture in the dip.
• Adjust crushed red pepper flakes according to your heat preference.
• For a lower-fat version, use reduced-fat cream cheese and cheeses, but note flavor and texture changes.
• Serve immediately for best taste and texture. Leftovers can be refrigerated and reheated gently before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: spinach artichoke dip, sun-dried tomato dip, baked dip, appetizer, party dip, creamy dip, vegetarian appetizer