Name: Sun-Dried Tomato and Artichoke Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 250 g cream cheese (softened); 0.5 cup sour cream; 0.25 cup mayonnaise; 0.5 cup parmesan cheese (grated, plus more for topping); 0.5 cup gruyere cheese (shredded); 390 g artichoke hearts (one 14-ounce can, drained and chopped); 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped); 2 tsp garlic (minced); 1 tsp italian seasoning; 0.5 tsp salt; 0.25 tsp black pepper

Sun-Dried Tomato and Artichoke Dip - Image 1

This warm, bubbly sun-dried tomato and artichoke dip is a perfect centerpiece for any gathering. It features a rich, creamy base of cream cheese, generously studded with tender chopped artichoke hearts and sweet, intensely flavored sun-dried tomatoes. A blend of savory Parmesan and nutty Gruyere cheeses adds depth, while a hint of garlic and classic Italian seasoning bring all the flavors into a harmonious, irresistible balance. Baked until golden brown and served hot, this dip is ideal for scooping with toasted baguette slices, sturdy crackers, or fresh vegetable sticks. It's an elegant yet simple dip to prepare, making it a go-to for hosts looking to impress with minimal effort, fitting perfectly into the Dips & Spreads category.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 8

Instructions

Preparation

1Preheat your oven to 190°C (375°F). Lightly grease a medium baking dish or oven-safe skillet.
2In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until thoroughly smooth and well combined.

Assembly & Baking

1Stir in the Parmesan cheese, Gruyere cheese, chopped artichoke hearts, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and black pepper into the cream cheese mixture. Mix until all ingredients are evenly distributed.
2Transfer the dip mixture into the prepared baking dish, spreading it out evenly.
3Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and lightly golden brown on top. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
4Remove from the oven and let rest for a few minutes before serving.

Serving

1Serve hot with toasted baguette slices, pita chips, crackers, or an assortment of fresh vegetables like carrot sticks and celery.

Instructions

Preparation

1Preheat your oven to 190°C (375°F). Lightly grease a medium baking dish or oven-safe skillet.
2In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until thoroughly smooth and well combined.

Assembly & Baking

1Stir in the Parmesan cheese, Gruyere cheese, chopped artichoke hearts, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and black pepper into the cream cheese mixture. Mix until all ingredients are evenly distributed.
2Transfer the dip mixture into the prepared baking dish, spreading it out evenly.
3Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and lightly golden brown on top. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
4Remove from the oven and let rest for a few minutes before serving.

Serving

1Serve hot with toasted baguette slices, pita chips, crackers, or an assortment of fresh vegetables like carrot sticks and celery.

Nutrition Information

Calories: 351 kcal
Protein: 12 g
Fat: 29 g
Carbs: 10 g

Nutrient	Per serving
Calories	351 kcal
Protein	12 g
Fat	29 g
Carbs	10 g

Tips

Ensure your cream cheese is at room temperature for a smooth, lump-free dip base.
For a spicier dip, add a pinch of red pepper flakes along with the garlic before baking.
Garnish with fresh chopped parsley or chives before serving for a vibrant touch.