If you love rich, creamy dips packed with Mediterranean flair, this Sun Dried Tomato Artichoke Dip Recipe is about to become your new favorite. It’s a beautiful melange of smooth cream cheese and tangy sour cream, punctuated by the bright, slightly chewy bursts of sun dried tomatoes and marinated artichokes. Every bite delivers a perfect balance of savory, slightly smoky, and fresh notes that will have guests reaching for more. Whether you’re prepping for a party or just craving a luscious snack at home, this dip combines simple ingredients to create something truly special and irresistible.
Ingredients You’ll Need
Nothing complicated here, just straightforward, essential ingredients that come together to build layers of flavor and texture in this dip. Each item adds its own magic—cream cheese for creaminess, sun dried tomatoes for a tangy snap, and artichoke hearts for that lovely, tender bite.
- Cream cheese (8 ounces, softened): Provides the rich, velvety base—light cream cheese works perfectly without sacrificing flavor.
- Sour cream (1/3 cup): Adds a subtle tang and smooth texture, cutting through the richness just right.
- Milk (1/4 cup): Helps loosen the dip to a perfect dippable consistency.
- Paprika (1/8 teaspoon): I love smoked paprika here for a gentle smokiness that elevates the flavor.
- Garlic powder (1/8 teaspoon): Adds just the right hint of savory depth.
- Marinated artichoke hearts (1 cup, finely chopped): Well drained to avoid sogginess, they bring a tender, tangy pop in every mouthful.
- Sun dried tomatoes (1/2 cup, finely chopped): Oil-packed and well drained for vibrant color and chewy texture.
- Minced chives (for garnish): Fresh and green, they add a lovely mild onion note and a pretty finish.
- Salt and pepper (to taste): Simple seasoning to bring everything together perfectly.
How to Make Sun Dried Tomato Artichoke Dip Recipe
Step 1: Blend the Base
Start by combining the softened cream cheese, sour cream, milk, smoked paprika, and garlic powder in the bowl of a food processor. Pulse until the mixture is smooth and creamy, setting the stage for the rest of the flavors to shine. This step ensures your dip has that luscious, spreadable texture that everyone loves.
Step 2: Incorporate the Artichokes and Tomatoes
Next, add half of the chopped marinated artichoke hearts and sun dried tomatoes to the creamy base. Pulse a few times to finely chop and evenly distribute these flavorful bits without losing all their texture. Scrape down the sides of the bowl if needed—this guarantees every scoop has a perfect balance of creamy and chunky.
Step 3: Stir in Remaining Chunks and Adjust Seasoning
Transfer your dip to a bowl and gently stir in the remaining artichokes and sun dried tomatoes. Reserve a small amount of each for the garnish. Take a moment to taste and add salt and pepper to your preference. This final stir gives the dip its inviting contrast between smooth and bite-sized pieces of veggies.
Step 4: Garnish and Serve
Sprinkle the top of your dip with chopped chives and the reserved artichoke hearts and sun dried tomatoes. This not only creates an eye-catching presentation but also packs a bright fresh note with every bite, making your dip irresistible.
How to Serve Sun Dried Tomato Artichoke Dip Recipe
Garnishes
Fresh minced chives are the star garnish, adding a subtle onion flavor and gorgeous green color. The reserved chunks of artichokes and tomatoes sprinkled on top invite guests to dive right in and spot the delicious components at a glance.
Side Dishes
This dip pairs beautifully with an array of dippers: crisp vegetable sticks like celery, carrots, or bell peppers bring freshness and crunch; crusty bread or toasted baguette slices add a satisfying chew; and crunchy crackers, pita chips, or tortilla chips deliver a salty, fun bite everyone enjoys.
Creative Ways to Present
For a show-stopping setup, serve this dip in a hollowed-out sourdough bread bowl or alongside a colorful assortment of antipasti platters with olives, cured meats, and cheeses. You can also spoon it into small ramekins for individual servings at a party to make it feel extra special.
Make Ahead and Storage
Storing Leftovers
Any leftover Sun Dried Tomato Artichoke Dip Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen and meld over time, making it taste even better the next day.
Freezing
If you want to make this dip ahead for a big event, go ahead and freeze it! Use a freezer-safe container and thaw overnight in the refrigerator. Keep in mind the texture might be a bit softer after freezing, so give it a good stir before serving.
Reheating
To warm up your dip, place it in a microwave-safe dish and heat in short 20-second increments, stirring frequently to ensure it heats evenly without separating. You can also heat it gently on the stovetop over low heat, stirring until warm and creamy again.
FAQs
Can I use dried sun dried tomatoes instead of oil-packed?
You can, but dried tomatoes will need to be rehydrated in warm water first and thoroughly drained. Oil-packed tomatoes add extra flavor and moisture that complements the creaminess of the dip perfectly.
Is there a dairy-free version of this dip?
Absolutely! Substitute the cream cheese and sour cream with dairy-free alternatives like cashew cream or vegan cream cheese, and use a plant-based milk. The flavor won’t be identical but will still be delicious.
Can I make this dip spicier?
Feel free to add a pinch of cayenne pepper or some finely chopped jalapeños to kick up the heat if you like. The paprika’s smoky flavor blends well with added spice.
How long does this dip last once opened?
When stored properly in an airtight container in the fridge, this dip is best enjoyed within 4 days for freshness and safety.
Is this dip good served warm or cold?
It’s delicious both ways! Cold, it’s refreshingly tangy and creamy, perfect for summer parties. Warmed slightly, it becomes even more luscious and comforting.
Final Thoughts
There’s something truly joyful about making and sharing this Sun Dried Tomato Artichoke Dip Recipe. It’s simple to put together, bursting with flavor, and endlessly versatile. Whether you’re hosting friends or savoring a quiet night in, this dip brings that cozy, indulgent feeling we all crave. So grab your ingredients, whip it up, and watch it disappear before you know it!
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Sun Dried Tomato Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Description
This Sun Dried Tomato Artichoke Dip is a creamy, tangy, and flavorful appetizer perfect for any gathering. It combines softened cream cheese, sour cream, and milk with finely chopped marinated artichoke hearts and sun dried tomatoes, spiced with smoked paprika and garlic powder. Garnished with fresh chives, this versatile dip pairs wonderfully with a variety of dippers like bread, crackers, and vegetables.
Ingredients
Dip Base
- 8 ounces cream cheese (light, softened)
- 1/3 cup sour cream
- 1/4 cup milk
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon garlic powder
Vegetables
- 1 cup finely chopped marinated artichoke hearts (well drained)
- 1/2 cup finely chopped sun dried tomatoes (oil packed, well drained)
Garnish
- Minced chives
- Reserved chopped artichokes and sun dried tomatoes
Seasoning
- Salt and pepper (to taste)
Instructions
- Prepare the creamy base: Place the cream cheese, sour cream, milk, smoked paprika, and garlic powder into the bowl of a food processor. Blend these ingredients until the mixture is completely smooth and creamy.
- Add half of the artichokes and sun dried tomatoes: Add half of the finely chopped marinated artichoke hearts and half of the chopped sun dried tomatoes to the processor. Pulse several times until the pieces are finely minced and uniformly incorporated into the creamy base. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine and season the dip: Transfer the mixed dip into a serving bowl. Stir in the remaining artichokes and sun dried tomatoes gently, reserving a small portion of each for garnish. Taste the dip and then season with salt and pepper according to your preference.
- Garnish and serve: Sprinkle the top of the dip with minced chives along with the reserved chopped artichokes and sun dried tomatoes for a colorful and appetizing presentation. Serve the dip chilled or at room temperature alongside an assortment of vegetables, bread, crackers, pretzels, pita chips, tortilla chips, or bagel crisps.
Notes
- For a richer flavor, use oil-packed sun dried tomatoes for added moisture and taste.
- Adjust the amount of garlic powder and paprika to match your spice preference.
- This dip can be prepared a day ahead and refrigerated to allow flavors to meld.
- For a lighter version, consider using reduced-fat cream cheese and sour cream.
- Serve with fresh veggies like cucumber slices, bell pepper strips, or cherry tomatoes for a refreshing combo.
