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    You are in: Home / Recipes / Artichoke, Spinach & Sun-Dried Tomato Dip Recipe
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    Artichoke, Spinach & Sun-Dried Tomato Dip

    Artichoke, Spinach & Sun-Dried Tomato Dip. Photo by **Tinkerbell**

    1/5 Photos of Artichoke, Spinach & Sun-Dried Tomato Dip

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    **Tinkerbell**'s Note:

    Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook. Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease a 2 quart baking dish with cooking spray.
    3. 3
      In large bowl combine cream cheese, mayonnaise, shallots & garlic.
    4. 4
      Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
    5. 5
      Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
    6. 6
      Serve with fresh vegetables or baked tortilla chips for dipping.

    Ratings & Reviews:

    • on December 28, 2012

      55

      OUTSTANDING! I made this for a Christmas Day appy. Everyone raved about how good it was, took seconds (or thirds) and ignored the rest of the goodies. I like the addition of the sun dried tomatoes as it takes the dish out of the ordinary. Served with a variety of artisan crackers. Next Christmas I'll save myself lots of work and only make this dip. Thanks Tink!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2008

      45

      I quartered this recipe and made it for lunch today with tortilla chips. I enjoyed the flavors. Next time I would use a little less sun dried tomatoes. Thanks for a yummy lunch! And good luck!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2008

      45

      I love this stuff. It's very creamy, a little tangy, and the sundried tomatoes add a nice little spark of color to what's normally a monochromatic food. It makes all the restaurant versions seem ordinary by comparison. My only suggestion is that I thought it could use just a little spice. A few grinds of fresh black pepper really take it over the top.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Artichoke, Spinach & Sun-Dried Tomato Dip

    Serving Size: 1 (117 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 297.6
     
    Calories from Fat 223
    75%
    Total Fat 24.8 g
    38%
    Saturated Fat 11.7 g
    58%
    Cholesterol 66.3 mg
    22%
    Sodium 471.6 mg
    19%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.7 g
    23%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    asiago cheese

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