Sun-Dried Tomato and Artichoke Dip
This Sun-Dried Tomato and Artichoke Dip is the ultimate crowd-pleaser, perfect for parties, game days, or simply for a cozy night in. Creamy, tangy, and packed with flavor, this dip combines the rich taste of sun-dried tomatoes and artichokes with the delightful creaminess of goat and cream cheese. You’ll find yourself reaching for more before you even realize it. Serve it with crispy pita chips, fresh veggies, or simply enjoy it right off the spoon. Let’s dive into the details of making this delicious dip!
What Sets This Recipe Apart
What makes this Sun-Dried Tomato and Artichoke Dip stand out is its balance of flavors and textures. The sweet and slightly tangy notes from the sun-dried tomatoes perfectly complement the tender artichoke hearts. The creamy mixture of goat cheese and cream cheese creates a luscious base, while the garlic adds a punch of savory goodness. A hint of hot sauce adds just the right amount of kick, making it irresistible. Plus, it’s incredibly easy to whip up, taking less than 30 minutes from start to finish!
What You’ll Need
- 1 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 cup artichoke hearts in water, drained and roughly chopped
- 8 oz. cream cheese, room temperature
- 8 oz. goat cheese, room temperature
- 1 cup sour cream
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce, such as Frank’s or Tabasco
- 1/4 cup fresh basil, chopped
Tools of the Trade
- Mixing bowl – for combining the ingredients.
- Spatula – for mixing and scraping down the sides.
- Chopping board and knife – for chopping the sun-dried tomatoes and artichokes.
- Serving dish – to present your beautiful dip.
Sun-Dried Tomato and Artichoke Dip — Do This Next
Step 1: Prepare the Ingredients
Start by draining the sun-dried tomatoes and artichoke hearts. Roughly chop them and set them aside. Make sure your cream cheese and goat cheese are at room temperature to ensure a smooth blend.
Step 2: Mix the Base
In a large mixing bowl, add the softened cream cheese and goat cheese. Use a spatula to combine them until smooth and creamy.
Step 3: Add the Creaminess
Next, add the sour cream to the cheese mixture. Stir well until everything is fully combined and creamy.
Step 4: Incorporate the Flavor
Add in the minced garlic, kosher salt, freshly ground black pepper, and hot sauce. Mix until evenly incorporated.
Step 5: Fold in the Veggies
Gently fold in the chopped sun-dried tomatoes, artichoke hearts, and fresh basil until evenly distributed throughout the dip.
Step 6: Chill and Serve
Transfer the dip to your serving dish. For best results, cover it and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with your choice of pita chips, crackers, or fresh veggies.
Dietary Customizations
- For a vegan version, substitute the cream cheese and goat cheese with vegan alternatives.
- For a lighter option, consider using Greek yogurt in place of sour cream.
- To make it gluten-free, serve with gluten-free crackers or veggies.
- Add some chopped jalapeños for an extra spicy kick if you like heat.
Notes from the Test Kitchen
- This dip can be made a day in advance, making it perfect for parties!
- Feel free to experiment with different herbs like dill or parsley instead of basil.
- If you prefer a smoother dip, blend the ingredients in a food processor.
- For a unique twist, try adding a bit of chipotle aioli for a smoky flavor.
Cooling, Storing & Rewarming
Store any leftover Sun-Dried Tomato and Artichoke Dip in an airtight container in the refrigerator for up to 5 days. If it thickens, you can stir in a little sour cream or yogurt to loosen it before serving. This dip is best served cold or at room temperature, but if you prefer it warm, simply heat it in the oven at 350°F (175°C) for about 15 minutes until warmed through.
Top Questions & Answers
Can I make this dip ahead of time?
Absolutely! You can prepare the dip a day in advance and store it in the refrigerator. This allows the flavors to meld beautifully.
What can I serve with this dip?
This Sun-Dried Tomato and Artichoke Dip pairs wonderfully with pita chips, fresh veggies, baguette slices, or even tortilla chips. The options are endless!
Can I freeze this dip?
While it’s best enjoyed fresh, you can freeze the dip. Just make sure to store it in a freezer-safe container. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat in the oven.
How spicy is this dip?
The spice level can be easily adjusted. If you’re sensitive to heat, you can reduce or omit the hot sauce. For more heat, feel free to add additional hot sauce or even some crushed red pepper flakes.
Bring It Home
This Sun-Dried Tomato and Artichoke Dip is not just a dip; it’s a delicious experience that brings people together. Whether you’re hosting a gathering or simply enjoying a quiet evening at home, this dip is sure to impress. With its creamy texture and rich flavors, it’s destined to become a favorite in your recipe repertoire. So, gather your ingredients, follow the steps, and bring this delightful dip to life. Your taste buds will thank you!
Sun-Dried Tomato and Artichoke Dip
Ingredients
Equipment
Method
- Step 1: Prepare the Ingredients - Start by draining the sun-dried tomatoes and artichoke hearts. Roughly chop them and set them aside. Make sure your cream cheese and goat cheese are at room temperature to ensure a smooth blend.
- Step 2: Mix the Base - In a large mixing bowl, add the softened cream cheese and goat cheese. Use a spatula to combine them until smooth and creamy.
- Step 3: Add the Creaminess - Next, add the sour cream to the cheese mixture. Stir well until everything is fully combined and creamy.
- Step 4: Incorporate the Flavor - Add in the minced garlic, kosher salt, freshly ground black pepper, and hot sauce. Mix until evenly incorporated.
- Step 5: Fold in the Veggies - Gently fold in the chopped sun-dried tomatoes, artichoke hearts, and fresh basil until evenly distributed throughout the dip.
- Step 6: Chill and Serve - Transfer the dip to your serving dish. For best results, cover it and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with your choice of pita chips, crackers, or fresh veggies.
Notes
- This dip can be made a day in advance, making it perfect for parties!
- Feel free to experiment with different herbs like dill or parsley instead of basil.
- If you prefer a smoother dip, blend the ingredients in a food processor.
- For a unique twist, try adding a bit of chipotle aioli for a smoky flavor.
