Sun Dried Tomato and Artichoke Dip
Prep Time
10 mins
Cook Time
20 mins
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.
Course:
Appetizer, Snack
Cuisine:
American, Mediterranean
Keyword:
Artichoke, Dip Recipes, Easy, Easy Appetizers, Greek Recipes, Mediterranean Recipes, Party Food, Recipe, Sun Dried Tomato
Servings: 8
Calories: 191 kcal
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
-
Place all ingredients in a 9x9 casserole dish or 10-inch cast iron skillet. No need to stir just yet.
-
Place in a 350-degree oven for 20 to 30 minutes, stirring a few times to combine ingredients.
-
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