Sun-Dried Tomato and Artichoke Dip

Name: Sun-Dried Tomato and Artichoke Dip
Prep time: 15 min
Total time: 15 min
Yield: 8 people
Ingredients: ½ cup sun-dried tomatoes in oil; ½ cup artichoke hearts; 8 oz. cream cheese; 8 oz. goat cheese; ½ cup sour cream; 2 garlic cloves; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Few dashes of hot pepper sauce; ¾ cup fresh basil

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
8 people
Calories
276 kcal
Course
Appetizer

Sun-Dried Tomato and Artichoke Dip

Kaitlin Leblanc

Report

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!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

½ cup sun-dried tomatoes in oil 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 garlic cloves minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Few dashes of hot pepper sauce
¾ cup fresh basil roughly chopped

Add to Shopping List

Instructions

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!