Spinach Artichoke Sun-Dried Tomato Dip

I’ve always had a soft spot for dips, but the moment I tasted Spinach Artichoke Sun-Dried Tomato Dip, it was love at first bite. I still remember the first time I made it for a gathering. Friends were mingling, laughter filled the air, and every time I turned around, someone was scooping up more of that creamy goodness. It’s become my go-to recipe for parties, game days, or even just a cozy night in. The blend of spinach, artichokes, and sun-dried tomatoes creates a flavor explosion that’s hard to resist. Plus, it’s incredibly easy to whip up, making it ideal for anyone who wants to impress without spending hours in the kitchen.

Whether you’re entertaining a crowd or treating yourself, this dip is a winner. It’s rich, creamy, and utterly satisfying, making it the perfect companion for crackers, chips, or vegetables. I often catch myself daydreaming about that velvety texture and the way it warms up beautifully in the oven. It never lasts long, and I love hearing my friends rave about it. So, if you’re looking for a dish that’s sure to steal the spotlight, you have to try making Spinach Artichoke Sun-Dried Tomato Dip for your next gathering!

What to Gather for Spinach Artichoke Sun-Dried Tomato Dip

When it comes to creating the perfect Spinach Artichoke Sun-Dried Tomato Dip, the ingredients play a crucial role. Each component contributes to the creamy texture and vibrant flavor. The combination of artichokes, spinach, and sun-dried tomatoes creates a satisfying and delicious dip that everyone will love. Let’s explore these key players!

• 1/2 tablespoon olive oil: This is essential for sautéing the shallot and spinach, providing a rich flavor base.
• 1 shallot, minced: Adds a sweet, oniony depth to the dip.
• 3 cups packed fresh spinach, roughly chopped: This leafy green brings freshness and a vibrant color.
• 3 cloves garlic, minced: Garlic enhances the flavor profile, adding a bit of bite.
• 1 cup freshly grated mozzarella cheese: This cheese melts beautifully, creating a luscious, creamy texture.
• 8 oz brick full-fat cream cheese, softened: A must-have for that creamy, dreamy base.
• 1/2 cup feta cheese: Brings a tangy flavor that perfectly complements the other ingredients.
• 1/2 cup plain Greek yogurt or sour cream: Adds creaminess while keeping it a bit lighter.
• 14 oz can artichoke hearts, drained and diced: These are the stars of the show, giving the dip its characteristic flavor.
• 1/4 cup chopped sun-dried tomatoes: These add a sweet and tangy flavor that enhances the overall taste.
• 1/4 teaspoon crushed red pepper flakes: For those who enjoy a little heat.
• Kosher salt and black pepper, to taste: Essential for bringing all the flavors together.
• Freshly chopped basil, for garnish: A lovely touch to finish the dip.

Instructions for Spinach Artichoke Sun-Dried Tomato Dip

The process of making Spinach Artichoke Sun-Dried Tomato Dip is as delightful as its flavor. You’ll find it a breeze to follow these simple steps that lead to cheesy perfection. Gather your ingredients, and let’s get started!

1. Preheat your oven to 400 degrees F. This is important for achieving that golden-brown top. While the oven is heating up, grease a 9-inch pie pan or skillet to ensure nothing sticks.

2. In a small skillet, heat the olive oil over medium heat. Once hot, add the minced shallot and sauté for about 2 to 3 minutes, stirring occasionally, until softened and fragrant.

3. Next, add the spinach to the skillet. Sauté until it’s wilted, which should only take a few minutes. Then, incorporate the minced garlic and cook for an additional minute. This step fills your kitchen with an amazing aroma!

4. Transfer the sautéed mixture to a large mixing bowl. It’s essential to let it cool slightly before adding the other ingredients, as we don’t want the heat to affect the cream cheese.

5. To the bowl, add the softened cream cheese, freshly grated mozzarella cheese, feta cheese, and Greek yogurt. These will form the creamy base of your dip.

6. Next, add the diced artichoke hearts, chopped sun-dried tomatoes, crushed red pepper flakes, and season with Kosher salt and black pepper to taste. Mix everything together until well combined. The mixture should be thick and creamy.

7. Using a spatula, spread the dip mixture into the prepared pie pan or skillet, smoothing the top for an even bake.

8. Place it in the preheated oven and bake for 25 to 30 minutes. Keep an eye on it; you’re looking for a golden-brown top and bubbly edges that signal it’s ready.

9. Once baked, remove from the oven and allow it to cool for a few minutes. This dip is best served warm, so feel free to dig in right away!

10. Serve your Spinach Artichoke Sun-Dried Tomato Dip warm, alongside crackers, chips, or cut vegetables. Enjoy every creamy bite!

Make It Your Own

You can easily customize your Spinach Artichoke Sun-Dried Tomato Dip to fit your personal tastes. Here are some great tips to make it unique and delicious:

• Storage: Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or oven.
• Freezing: You can freeze the dip before baking. Just assemble it, store it in an airtight container, and bake from frozen, adding a few extra minutes to the cooking time.
• Add spices: Feel free to experiment with different spices, like smoked paprika or cayenne pepper, to add a unique twist.
• Cheese variations: Try swapping out mozzarella for other cheeses like pepper jack or gouda for a different flavor profile.
• Herb substitutions: You can use different herbs, such as thyme or parsley, in place of basil for a refreshing flavor.

Accompaniments for Spinach Artichoke Sun-Dried Tomato Dip

When serving your Spinach Artichoke Sun-Dried Tomato Dip, the right accompaniments can elevate your dish to new heights. Here are some fantastic options to consider:

• Crackers: Serve with a variety of crunchy crackers for a delightful texture contrast.
• Chips: Tortilla or pita chips are perfect for scooping up the creamy dip.
• Fresh vegetables: Sliced carrots, celery, or bell peppers provide a refreshing crunch and make it a healthier option.
• Crostini: Toasted bread slices are a classic pairing, offering a crispy base for the dip.
• Occasions: This dip is ideal for gatherings, game days, or cozy nights in with friends and family.
• Seasonal pairings: It works beautifully in spring or summer gatherings, adding a touch of freshness to your table.

FAQ

Conclusion

The Spinach Artichoke Sun-Dried Tomato Dip is not just any dip; it’s a blend of rich flavors that creates a comforting and delightful experience. I hope you give it a try because I know you’ll love it as much as I do. It’s perfect for any occasion, and I can guarantee it will disappear from the table in no time. So, gather your ingredients, and let’s make some memories together with this delicious dip!

Spinach Artichoke Sun-Dried Tomato Dip

The ultimate comfort food, Spinach Artichoke Sun-Dried Tomato Dip is creamy, cheesy, and bursting with flavor. This easy weeknight dip is perfect for gatherings or quiet nights at home. Serve it warm with your favorite dippers tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizers

Cuisine American

Servings 10 servings

Calories 215 kcal

Equipment

• Skillet
• Frying Pan
• Oven
• Grater
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1/2 tablespoon olive oil
• 1 shallot, minced
• 3 cups fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1 cup freshly grated mozzarella cheese
• 8 oz full fat cream cheese, softened
• 1/2 cup feta cheese
• 1/2 cup plain Greek yogurt, or sour cream
• 14 oz 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

 

• Preheat your oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
• Heat the olive oil in a small skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring occasionally, or until softened.
• Add the fresh spinach and cook until wilted. Add the garlic and cook for 1 minute. Transfer the spinach mixture to a large bowl.
• Add the cream cheese, mozzarella cheese, feta cheese, Greek yogurt, artichoke hearts, sun-dried tomatoes, crushed red pepper flakes, Kosher salt, and black pepper to the bowl. Stir until well combined.
• Spread the mixture into the prepared pan. Bake for 25 to 30 minutes or until golden brown and bubbly.
• Serve warm with crackers, chips, or cut vegetables.

Notes

• Tip 1: You can make the dip up to 2 days in advance, just assemble and don’t bake.
• Tip 2: Store leftover dip in the fridge for up to 4 days. Reheat in the microwave or in the oven until heated through.

Keyword Creamy Dip Recipe, Easy Appetizer, Party Dip, Spinach Artichoke Dip

Previous PostGluten Free Tortilla Recipe With Sun Dried Tomatoes

Next Post Cinnamon Roll Protein Pancakes

Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!