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Prep 15 mins
Cook 25 mins
I cannot remember the origin of this recipe, but the blend of ingredients are phenomenal!
Make and share this Hot Artichoke and Sun-Dried Tomato Dip recipe from Food.com.
- Stir together all of the ingredients.
- Spoon into a 9- inch pie plate.
- Bake for 25 minutes at 350 degrees.
- Serve hot with your favorite crackers.
I first got this recipe from a friend back in college who made it for all her parties. Loved it then, and love it now, though I add more hot pepper now that my tastes have gotten spicier. Also, I like to process the tomatoes and artichokes in the food processor because I prefer this dip a little less chunky than the original recipe. It makes the sun-dried tomato flavor more prominent, too.
Everyone at my family gathering enjoyed this dip. It tastes great on small, crusty, toasted baguette slices also.