Sun-Dried Tomato and Artichoke Dip
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
8 people
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Calories
276 kcal
-
Course
Appetizer
Sun-Dried Tomato and Artichoke Dip
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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!
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Ingredients
- ½ cup sun-dried tomatoes roughly chopped, in oil
- 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 minced, cloves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- hot pepper sauce few dashes
- ¾ cup basil roughly chopped, fresh
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!
Nutrition Information
Show Details
Calories
276kcal
(14%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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