Hot Artichoke & Sun-Dried Tomato Dip

Hot Artichoke & Sun-Dried Tomato Dip
34
3 Reviews
Swiss cheese and sun-dried tomatoes create a unique and delicious flavor combination.
15 min
Prep Time
40 min
Total Time
12 servings

Ingredients

Dip

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

Dippers

Crackers or breadsticks

Directions

  1. Heat oven to 350°F.
  2. Combine all ingredients except parsley and crackers in bowl; mix well.
  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. Serve hot with crackers or breadsticks.

Recipe Tips

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.

Nutrition Facts (1 serving)

Calories
150
Cholesterol
25mg
Carbohydrates
7g
Protein
7g
Fat
11g
Sodium
210mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

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!

Rating

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

Rating

I didn't have hot chili sauce and used 2 tblsp. sun-dried tomatoe bruschetta spread. (Classico)I will do this again and doctor it up some more.

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