Spinach Artichoke Sun-Dried Tomato Dip

5 from 1 vote

Spinach Artichoke Sun-Dried Tomato Dip

Recipe from Two Peas and Their Pod

Spinach Artichoke Sun-Dried Tomato Dip is a flavorful twist on the classic spinach artichoke dip, with the addition of sun-dried tomatoes adding a rich, tangy, and slightly sweet depth to the overall taste. The perfect appetizer for holiday parties!

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: artichoke, cream cheese, dip, spinach, spinach artichoke dip, sun-dried tomato

Servings:

Calories: 201kcal

Ingredients

1/2 tablespoon olive oil
1 shallot, minced
3 cups packed fresh spinach, roughly chopped
3 cloves garlic, minced
1 cup freshly grated mozzarella cheese
8 oz brick full fat cream cheese, softened
1/2 cup feta cheese
1/2 cup plain Greek yogurt, or sour cream
14 oz can artichoke hearts, drained and diced
1/4 cup chopped sun-dried tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt and black pepper, to taste
Freshly chopped basil, for garnish

Instructions

Preheat oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
Heat the olive oil in a small skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring occasionally, or until softened. Add the spinach and cook until wilted. Add the garlic and cook for 1 minute. Transfer the spinach mixture to a large bowl.
Add the cream cheese, mozzarella cheese, feta cheese, Greek yogurt, artichoke hearts, sun-dried tomatoes, crushed pepper flakes, salt, and pepper to the bowl. Stir until well combined.
Use a spatula to spread the mixture into the prepared pan. Bake for 25 to 30 minutes or until golden brown and bubbly.
Serve warm with crackers, chips, cut vegetables, crostini, etc.

Notes

You can make the dip up to 2 days in advance, just assemble and don't bake.

Store leftover dip in the fridge for up to 4 days. Reheat in the microwave or in the oven until heated through.

Nutrition