Spinach Artichoke Sun-Dried Tomato Dip
Published on December 20, 2024
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Quick Summary
Spinach Artichoke Sun-Dried Tomato Dip is a creamy, cheesy, savory appetizer that combines the classic richness of spinach and artichokes with the tangy, sweet flavor of sun-dried tomatoes. It is the perfect dip for holiday parties and gatherings.
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The Perfect Dip for the Holiday Season
I decided to take my two favorite dips, Artichoke Dip and Spinach Artichoke Dip, and make a festive version that is perfect for the holidays. This Spinach Artichoke Sun-Dried Tomato Dip is festive and so flavorful. The addition of sun-dried tomatoes and feta cheese make the dip extra special!
Why You Will Love This Dip:
- Creamy & Savory: The dip has a creamy base made with cream cheese, Greek yogurt (or sour cream), and mozzarella cheese. I add feta cheese which is tangy and salty. It contrasts beautifully with the creamy, rich base of the dip.
- Tangy & Sweet: The sun-dried tomatoes bring a slightly sweet, umami-packed punch that elevates the dip from being just a comforting classic to something more complex and exciting.
- Easy to Make: It's one of those appetizers that's simple to prepare, but always impressive to serve!
- Festive: The dip has a beautiful, vibrant green from the spinach and artichoke, with pops of red from the sun-dried tomatoes. This adds a lovely contrast and visual appeal, making it an eye-catching addition to any holiday table.
What You Need to Make The Festive Dip
- Olive Oil: Use a little olive oil to sauté the veggies!
- Shallot: You can find shallot near the garlic in the produce section.
- Spinach: Use fresh spinach leaves. I like to roughly chop the spinach before cooking.
- Garlic: Fresh garlic is a MUST for this dip!
- Mozzarella cheese: I recommend buying a block of cheese and freshly grating it for best flavor and texture.
- Cream cheese: Use brick cream cheese. Make sure it is softened so it is easy to combine with the other ingredients.
- Feta cheese: Feta adds creaminess and great flavor!
- Greek yogurt: I like to use plain Greek yogurt because I always have it in my fridge and I like the boost of protein. Sour cream will also work.
- Artichoke hearts: Use canned (or jarred) artichoke hearts. Drain well and dice!
- Sun-dried tomatoes: Use a sharp knife to chop up the sun-dried tomatoes.
- Crushed red pepper flakes: To add a spicy kick!
- Basil: I like to finish the dip with freshly chopped basil. It adds a pop of color and freshness to the dip!
How to Make Spinach Artichoke Sun-Dried Tomato Dip
- Preheat oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
- Cook the spinach and garlic. 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.
- Combine ingredients in a bowl. 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 the mixture until well combined.
- Spread the mixture into the prepared pan.
- Bake for 25 to 30 minutes or until golden brown and bubbly.
What to Serve with This Delicious Dip
Serve the dip warm with any of the following! Everyone loves dipping!
- Crackers: Use your favorite!
- Chips: Pita chips, tortilla chips, or potato chips
- Vegetables: Carrots, celery sticks, cucumber, bell peppers, broccoli, snap peas, etc.
- Bread: Crostini, baguette, sourdough, or garlic bread.
Make-Ahead & Storing Tips
- Make-Ahead: Prepare the dip as you normally would, but do not bake it. Once the dip is fully mixed and ready, place it in an airtight container or baking dish covered tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 2 days. When ready to bake, remove from fridge and follow baking instructions.
- Storing Leftovers: Spinach artichoke dip can typically be stored for up to 4 days in the fridge. Reheat in the microwave or in the oven until heated through.
More Holiday Appetizer Recipes
MORE APPETIZER RECIPES!
Spinach Artichoke Sun-Dried Tomato Dip
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!
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
Calories: 201kcal, Carbohydrates: 7g, Protein: 7g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.001g, Cholesterol: 39mg, Sodium: 393mg, Potassium: 215mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1692IU, Vitamin C: 12mg, Calcium: 149mg, Iron: 1mg
Have you tried this recipe?
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