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Hot Artichoke & Sun-Dried Tomato Dip
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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.

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