Sun-Dried Tomato Spinach Artichoke Dip
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.
- 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.
If the top of your dip is browning too quickly, lightly cover the baking dish with a piece of aluminum foil.
You can also prepare this dip in a 1 1/2-quart slow cooker. Add all of the ingredients, set the cooker on low, and cook the dip for 2-3 hours or until melted.
Calories: 333kcal • Carbohydrates: 16g • Protein: 13g • Fat: 25g • Saturated Fat: 13g • Cholesterol: 72mg • Sodium: 523mg • Potassium: 498mg • Fiber: 2g • Sugar: 6g • Vitamin A: 4162IU • Vitamin C: 8mg • Calcium: 317mg • Iron: 2mg