Hot Artichoke & Sun-Dried Tomato Dip
Hot Artichoke & Sun-Dried Tomato Dip

Hot Artichoke & Sun-Dried Tomato Dip

Swiss cheese and sun-dried tomatoes create a unique and delicious flavor combination.

15 min
40 min



1/4 cup freshly shredded Parmesan cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup sun-dried tomatoes, softened, coarsely chopped

10 (3/4-ounce) slices Land O Lakes® Swiss Cheese chopped

1 (14-ounce) can artichoke hearts, drained, chopped

1/4 teaspoon garlic powder

1/4 teaspoon hot pepper sauce

Chopped fresh parsley, if desired


Crackers or breadsticks

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all ingredients except parsley and crackers in bowl; mix well.

  3. STEP 3

    Spoon into 9-inch ovenproof shallow dish. Bake 22-26 minutes or until edges are very lightly browned. Sprinkle with parsley, if desired.

  4. STEP 4

    Serve hot with crackers or breadsticks.

Tip #1

To soften sun-dried tomatoes, cover tomatoes with boiling water. Let stand 5-10 minutes; drain. If using oil packed sun-dried tomatoes, softening is not necessary.


11Fat (mg)
25Cholesterol (mg)
210Sodium (mg)
7Carbohydrates (g)
3Dietary Fiber
7Protein (g)


Explore reviews from
our online community

  January 25, 2014

I first made this dip when I bought the little cook book at the check out counter MANY years ago. It has since been REQUIRED at EVERY family gathering..... I have been warned NEVER to show up with out it. I now must make 3 batches for Thanksgiving, one for the young adults, one for the older adults and one for late comers since the first two are gone in about 15 minutes. I have made it with low fat cheese and sour cream. I got scared when I couldn't locate my little cookbook but was very relieved to see this on the internet!

— says Donna
  November 19, 2011

I will definitely make this again! I will also offer long, thin slices of carrot as a dipper, too..

— says Jean C.
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