Hot Artichoke and Sun-Dried Tomato Dip

Last Updated on February 16, 2021 by Ellen Christian

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You will love this hot artichoke and sun-dried tomato dip! Get the easy recipe for this Bella Sun Luci dip right here.

Hot Artichoke and Sun-Dried Tomato Dip Baked in Cast Iron

Hot Artichoke and Sun-Dried Tomato Dip

I absolutely love tomatoes. I love tomatoes in all their forms whether it’s sliced tomatoes, cherry tomatoes, plum tomatoes, stewed tomatoes, or spaghetti sauce. So it may come as a surprise to you that I had never before tried a sun-dried tomato.

I’d seen them many times in the grocery store. I’d even picked them up and read about them. I wracked my brain trying to figure out exactly what I would do with a sun-dried tomato and in the end, I put them back down again. 

Did you know that sun-dried tomatoes have 12 times more, ounce per ounce, the amount of Lycopene than a raw tomato? Research has shown that a diet rich in tomato products has long-term health benefits like protection against diseases like prostate cancer, coronary heart disease, and cataracts.

What you’ll need to make this hot artichoke and sun-dried tomato dip:

Cast iron pan – I love baking in cast iron.While you can bake in another type of dish, cast iron works perfectly because it goes from oven to table and looks attractive.

Hot Artichoke and Sun-Dried Tomato Dip Baked in Cast Iron

This is absolutely amazing.  Great dip for entertaining or just for enjoying any time. You can serve this with crusty French bread, crackers, breadsticks, Melba Rounds, mini bagels or any other type of bread you have on hand.

Want another dip recipe?

Sun-dried tomato and cannellini bean dip

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Yield: 6

Hot Artichoke and Sun Dried Tomato Dip

Hot Artichoke and Sun Dried Tomato Dip Baked in Cast Iron

You will love this hot artichoke and sun-dried tomato dip! Get the easy recipe for this Bella Sun Luci dip right here.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup sun dried tomatoes with Italian basil
  • Handful of fresh baby spinach
  • 1/2 cup shredded Swiss cheese
  • 1 (14 oz) can of artichoke hearts, drained, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon hot pepper sauce
  • Crackers or breadsticks to dip with

Instructions

  1. Heat oven to 350F.
  2. Combine all the ingredients except the crackers in a large bowl.
  3. Spoon it into a 9" oven proof dish or cast iron pan.
  4. Bake for 22 to 26 minutes or until edges are very lightly browned.
  5. Serve hot with crackers or bread sticks.

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9 thoughts on “Hot Artichoke and Sun-Dried Tomato Dip”

  1. Oh YUM!!! That looks mouth watering, Ellen!! I have never tried Sun Dried tomatoes, but will have to do so and very soon! Thanks for bringing these to my attention!
    Reply

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