Last Updated on
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
You will love this 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. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
You may also like:
Hot Artichoke and Sun-Dried Tomato Dip
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.
Bread or cracker basket – You’ll want something to hold your crackers or breadsticks so guests can serve themselves. You’ll want something made of food grade materials rather than decorative to avoid chemicals that may not be food safe.
- 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
- Heat oven to 350F.
- Combine all the ingredients except the crackers in a large bowl.
- Spoon it into a 9" oven proof dish or cast iron pan.
- Bake for 22 to 26 minutes or until edges are very lightly browned.
- Serve hot with crackers or bread sticks.
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?
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.