Sun Dried Tomato and Artichoke Dip
A Friday afternoon “happy hour” at my girlfriend’s house where everyone brings snacks is my kinda get together. I brought this Sun Dried Tomato and Artichoke Dip!
Such an easy appetizer recipe.
It can be served warm, at room temperature, or even cold making it perfect for bringing to a party, celebration, or holiday.
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How to make Sun Dried Tomato and Artichoke Dip
First put 8 ounces of cream cheese and 2 (5.3-ounce) containers of plain Greek yogurt into a 9×9 casserole dish or 10-inch cast iron skillet.
Mayo can be used in place of the yogurt, but this cuts a few calories and adds a little protein.
Not that we are going for healthy, but every little bit helps 😉
Then about 6 ounces of sliced sun dried tomatoes, and if some of the oil get in there also that’s totally fine.
Next, we have a chopped can of artichoke hearts, lemon juice, feta cheese crumbles, dried oregano, and paprika.
Plus, a little kosher salt and pepper.
No need to stir this dip just yet.
Place into a 350-degree oven for 20 to 30 minutes total.
But remove it a few times to stir.
Be sure to use a towel or oven mitts as the pan is hot.
When it gets warm and melty it’s super easy to mix together.
Finally, smooth out the top and wipe the sides of the pan if needed.
Garnish Sun Dried Tomato and Artichoke Dip with more feta and sun dried tomato slices along with fresh herbs of choice 🙂
And serve with pita or naan chips for dipping!
If you like Sun Dried Tomato and Artichoke Dip, you might also like these recipes…
Buffalo Ranch Chicken Taquitos
Spinach and Artichoke Chicken
Parmesan Crab Toast
Salmon Spinach and Artichoke Dip
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Sun Dried Tomato and Artichoke Dip
Sun Dried Tomato and Artichoke Dip is a party appetizer recipe that can be served hot, room temperature, or cold with naan or pita chips.
Ingredients
- 8 ounces cream cheese at room temperature
- 2 (5.3-ounce) containers plain Greek yogurt
- 6 ounces sliced sundried tomatoes (save some for garnish)
- 1 (15-ounce) can artichoke hearts drained and chopped
- 4 ounces crumbled feta (save some for garnish)
- 1 tablespoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- kosher salt, pepper
- Optional: fresh herbs for garnish, naan or pita chips for dipping
Instructions
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Place all ingredients in a 9×9 casserole dish or 10-inch cast iron skillet. No need to stir just yet.
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Place in a 350-degree oven for 20 to 30 minutes, stirring a few times to combine ingredients.
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Garnish with fresh herbs, a few sundried tomatoes and feta crumbles, and serve with naan or pita chips.
Note: This can be served warm, at room temperature, or cold
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