This Sun-Dried Tomato Spinach Artichoke Dip takes the classic recipe to the next level with sun-dried tomatoes, smoked Gouda, and Fontina cheese. It’s so tasty! You’ll be making this delicious appetizer dip recipe again and again.
Sun-Dried Tomato Spinach Artichoke Dip:
If you’ve been following Inspired By Charm for a while, you know I have a kind of love affair with sun-dried tomatoes. That’s why today I’m mixing them in another appetizer I enjoy, Spinach Artichoke Dip, to create this delicious Sun-Dried Tomato Spinach Artichoke Dip.
Like many of the dip recipes on Inspired by Charm, this one can be served at almost any gathering or celebration. It’s also easy to put together. And if desired, you can prepare it in a slow cooker!
(Find my collection of IBC’s BEST Dip Recipes HERE.)
Let me walk you through the recipe and show you how to layer all of the fabulous flavors.
How to Make Sun-Dried Tomato Spinach Artichoke Dip
As with many dips, the process for making this Sun-Dried Tomato Spinach Artichoke Dip recipe is pretty straight forward.
To start, you will need:
- frozen spinach
- cream cheese
- sour cream
- smoked Gouda
- fontina cheese
- water-packed artichoke hearts
- sun-dried tomatoes
- garlic clove
- salt and pepper to taste
Before making the dip, rehydrate the sun-dried tomatoes. This sounds complicated, but it’s not. Just place the sun-dried tomatoes in a bowl with hot water (Water straight out of the tap is fine.) and allow them to sit for about 10 minutes. Once the tomatoes are soft, drain off the water. Then gently squeeze them to remove any excess liquid. That’s it. They are now ready to be chopped.
To prepare the dip, add all of the ingredients to a bowl and mix thoroughly with a wooden spoon.
Next, spread the mixture in a baking dish. I used a round baking dish, but any medium-sized baking dish will work fine.
Slide the dip into a preheated 350-degree oven for 35-40 minutes or until the dip is heated through and melted. (If the top of the dip is browning too quickly, lightly cover the baking dish with aluminum foil.)
You can also prepare this dip in a 1 1/2-quart slow cooker. Simply add all of the ingredients to the cooker. Then set it on low and let it cook for 2-3 hours or until the dip is melted.
I think this dip is best served with crackers, but you could offer sliced vegetables for a healthier option. I used sliced peppers and sugar snap peas.
Love Sun-Dried Tomatoes? You’ll Enjoy These Recipes too:
- Warm-Goat Cheese Dip with Sun-Dried Tomatoes
- Sun-Dried Tomato Basil Roll-Ups
- Sun-Dried Tomato Pasta Salad
- One-Pan Chicken Sun-Dried Tomato Parmesan Pasta
- Sun-Dried Tomato Cheese Ball Recipe
- Sun-Dried Tomato Focaccia
Thanks to all of the ingredients, this Sun-Dried Tomato Spinach Artichoke Dip is loaded with flavor. I have a feeling you’re going to enjoy this recipe as much as I do.
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Sun-Dried Tomato Spinach Artichoke Dip Recipe:
Sun-Dried Tomato Spinach Artichoke Dip
- 1 package (10 ounces) frozen chopped spinach - thawed and squeezed dried
- 1 package (8 ounces) cream cheese - softened
- 1 cup sour cream
- 1 cup shredded smoked Gouda cheese
- 1/2 cup shredded Fontina cheese
- 1/2 cup chopped water-packed artichoke hearts
- 3/4 cups sun-dried tomatoes - (not packed in oil)
- 2 scallions - chopped
- 1 garlic clove - minced
- Salt and pepper to taste
- Crackers and veggies for serving
- Begin by preheating the oven to 350 degrees F.
- Before starting, rehydrate your sun-dried tomatoes by placing them in a bowl of hot water. (Hot water straight from the tap is fine.) Let them soak for 10-15 minutes. Drain the water and then gently squeeze out any excess liquid. Finally, chop the sun-dried tomatoes.
- In a large bowl, add the spinach, softened cream cheese, sour cream, Gouda, Fontina, chopped artichoke hearts, sun-dried tomatoes, scallions, and garlic.
- Mixed thoroughly with a wooden spoon.
- Spread this mixture in an even layer in a medium-sized baking dish, Place in a 350-degrees-F oven for 35-40 minutes or until the dip is heated through and melted.
- Serve with crackers and fresh vegetables.