If you’re looking for a rich, creamy, and utterly addictive dip, this Easy Sun-Dried Tomato Spinach Artichoke Dip is the one! It’s warm, cheesy, and packed with bold flavors that make every bite unforgettable. Whether you’re hosting a party, planning a cozy movie night, or just treating yourself, this dip is about to become your new go-to appetizer.
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Why You’ll Love Easy Sun-Dried Tomato Spinach Artichoke Dip
Ultra Creamy & Cheesy: Made with a luscious blend of cream cheese, mozzarella, and Parmesan, this dip is pure indulgence.
Bold Flavors: The combination of tangy sun-dried tomatoes, earthy spinach, and briny artichokes creates an irresistible taste.
Quick & Easy: Simple ingredients, minimal prep, and ready in no time.
Crowd-Pleaser: Always the first dish to disappear at parties—trust me, you’ll want to make extra!
Versatile: Serve it with chips, crackers, veggies, or even as a spread for sandwiches.
Ingredients in Sun-Dried Tomato Spinach Artichoke Dip
This dip comes together with a handful of flavorful ingredients:
Cream Cheese: The creamy base that holds everything together.
Mayonnaise & Sour Cream: Adds extra richness and a tangy balance.
Mozzarella & Parmesan: Melts beautifully for a gooey, cheesy finish.
Garlic: Because every good dip needs a punch of garlicky flavor.
Sun-Dried Tomatoes: Slightly sweet, tangy, and packed with umami.
Spinach: Adds freshness and a subtle earthiness.
Artichoke Hearts: Soft, briny, and a perfect match for the other ingredients.
Red Pepper Flakes (Optional): For a little heat if you like some spice.
Instructions
Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Mix the Base: In a large bowl, combine cream cheese, mayonnaise, sour cream, and garlic. Stir until smooth.
Add the Flavor: Fold in chopped sun-dried tomatoes, spinach, artichoke hearts, mozzarella, and Parmesan. Mix well.
Transfer & Bake: Spread the mixture into the prepared baking dish and bake for 20-25 minutes, or until bubbly and golden on top.
Serve Warm: Remove from the oven and let it cool for a couple of minutes before serving. Enjoy with chips, crackers, or fresh veggies!
How to Serve Sun-Dried Tomato Spinach Artichoke Dip
- With Tortilla Chips or Pita Chips: The classic pairing!
- With Sliced Baguette: Toasted baguette slices make the perfect crunchy contrast.
- With Fresh Veggies: Carrot sticks, celery, bell peppers, and cucumbers work great.
- As a Spread: Try it on sandwiches, wraps, or even as a topping for baked chicken.
Additional Tips
Use Quality Cheese: Freshly grated cheese melts better than pre-shredded.
Make it Spicier: Add a dash of hot sauce or extra red pepper flakes.
Make it Ahead: Assemble the dip a day in advance, then bake before serving.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
FAQ
Q1: Can I make this dip without mayonnaise?
A1: Yes! You can substitute it with extra sour cream or Greek yogurt.
Q2: Can I use frozen spinach?
A2: Absolutely! Just thaw and squeeze out any excess water before adding.
Q3: Can I add protein to this dip?
A3: Yes! Cooked bacon, shredded chicken, or even crab meat would be delicious.
Q4: How do I keep this dip warm for a party?
A4: Transfer it to a slow cooker on the “warm” setting for easy serving.
Q5: Can I use fresh tomatoes instead of sun-dried?
A5: You can, but sun-dried tomatoes have a more concentrated flavor that enhances the dip.
Q6: What’s the best way to reheat leftovers?
A6: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals.
Q7: Can I freeze this dip?
A7: It’s best enjoyed fresh, but you can freeze it before baking and bake when ready.
Q8: Can I make this dairy-free?
A8: Yes! Use dairy-free cream cheese, mayo, and cheese substitutes.
Q9: What’s a good substitute for artichokes?
A9: You can use hearts of palm or omit them altogether.
Q10: Can I double this recipe for a big crowd?
A10: Absolutely! Use a larger baking dish and adjust the baking time as needed.
Final Thoughts
This Easy Sun-Dried Tomato Spinach Artichoke Dip is everything you want in a dip—creamy, cheesy, flavorful, and ridiculously easy to make. Whether for a party or a cozy night in, it’s guaranteed to be a hit. So grab your favorite dippers and dig in!
Print
Easy Sun-Dried Tomato Spinach Artichoke Dip
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This spinach artichoke dip takes a flavorful twist with sun-dried tomatoes, making it a creamy, cheesy, and irresistible appetizer. Perfect for parties, gatherings, or game nights, this baked dip is loaded with cream cheese, Greek yogurt, mozzarella, and Parmesan for a rich, savory bite. Serve with crackers, toasted bread, or veggies!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup sour cream
- 1 (8 oz) bag fresh spinach (about 6 cups)
- 1 (8.5 oz) can artichokes in brine, drained & chopped
- 1 (8 oz) jar sun-dried tomatoes in oil, drained & chopped
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional for heat)
- 1/2 tsp salt
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease a small baking dish with nonstick cooking spray.
-
Cook the Spinach:
- Heat a skillet over medium-high heat and sauté spinach until bright green and wilted (about 2-3 minutes).
- Transfer to a bowl and let it cool.
- Once cool, wrap in a paper towel and squeeze out as much liquid as possible.
- Chop the spinach and add it to a large mixing bowl.
-
Mix the Dip:
- To the bowl, add cream cheese, Greek yogurt, sour cream, artichokes, sun-dried tomatoes, Parmesan, mozzarella, garlic, red pepper flakes, and salt.
- Stir until well combined.
-
Bake:
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until hot and bubbly.
-
Serve:
- Serve warm with your favorite crackers, toasted bread, or fresh veggies.
Notes
- Make-Ahead Tip: Assemble the dip a day in advance and bake before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Spice Level: Adjust red pepper flakes to taste for mild or spicy dip.
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg