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Sun-Dried Tomato and Artichoke Dip

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Add all ingredients, except the basil, into a food processor and process until blended.
  2. Add the basil and pulse some more until smooth.
  3. Chill in the refrigerator for at least 1 hour, and then let sit at room temp for at least 30 minutes before serving.
  4. Enjoy!

Nutrition Information

Calories 276kcal (14%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 276

% Daily Value*

Calories 276kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.