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    You are in: Home / Recipes / Hot Artichoke and Sun-Dried Tomato Dip Recipe
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    Hot Artichoke and Sun-Dried Tomato Dip

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Peggisue's Note:

    I cannot remember the origin of this recipe, but the blend of ingredients are phenomenal!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Stir together all of the ingredients.
    2. 2
      Spoon into a 9- inch pie plate.
    3. 3
      Bake for 25 minutes at 350 degrees.
    4. 4
      Serve hot with your favorite crackers.

    Ratings & Reviews:

    • on February 01, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2009

      55

    • on September 03, 2006

      55

      Everyone at my family gathering enjoyed this dip. It tastes great on small, crusty, toasted baguette slices also.

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

    Read All Reviews (5)

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    Nutritional Facts for Hot Artichoke and Sun-Dried Tomato Dip

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 327.0
     
    Calories from Fat 208
    63%
    Total Fat 23.1 g
    35%
    Saturated Fat 10.7 g
    53%
    Cholesterol 50.3 mg
    16%
    Sodium 531.0 mg
    22%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.4 g
    9%
    Protein 14.9 g
    29%

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