SUN DRIED TOMATO ARTICHOKE DIP RECIPES

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HOT ARTICHOKE & SUN-DRIED TOMATO DIP RECIPE | LAND O’LAKES



Hot Artichoke & Sun-Dried Tomato Dip Recipe | Land O’Lakes image

Swiss cheese and sun-dried tomatoes create a unique and delicious flavor combination.

Provided by Land O'Lakes

Categories     Dip    Artichoke    Tomato    Vegetable    Vegetable    Appetizer

Total Time 0 minutes

Prep Time 15 minutes

Yield 12 servings

Number Of Ingredients 12

Dip
1/4 cup freshly shredded Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sun-dried tomatoes, softened, coarsely chopped
10 (3/4-ounce) slices Land O Lakes® Swiss Cheese chopped
1 (14-ounce) can artichoke hearts, drained, chopped
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
Chopped fresh parsley, if desired
Dippers
Crackers or breadsticks

Steps:

  • Heat oven to 350°F.
  • Combine all ingredients except parsley and crackers in bowl; mix well.
  • Spoon into 9-inch ovenproof shallow dish. Bake 22-26 minutes or until edges are very lightly browned. Sprinkle with parsley, if desired.
  • Serve hot with crackers or breadsticks.

Nutrition Facts : Calories 150 calories, FatContent 11 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 210 milligrams, CarbohydrateContent 7 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 7 grams

SUN-DRIED TOMATO AND ARTICHOKE DIP RECIPE | MARTHA STEWART



Sun-Dried Tomato and Artichoke Dip Recipe | Martha Stewart image

Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.

Provided by Martha Stewart

Categories     Appetizers

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 9

1 box (9 ounces) frozen artichokes, thawed and chopped
1/2 cup feta, crumbled
1 garlic clove
2 teaspoons fresh lemon juice
1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garnish
1/4 cup pine nuts, toasted
1/2 cup basil leaves, torn
Coarse salt and ground pepper
Whole-wheat baguette slices, for serving

Steps:

  • In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
  • In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to 3 days.

Nutrition Facts : Calories 160 g, FatContent 13 g, FiberContent 5 g, ProteinContent 6 g

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