Artichoke, Spinach & Sun-Dried Tomato Dip
35 mins (prep 10, cooking 25)
10 ingredients
8-10 servings
Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook. Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing.

Categories:  <-60-mins , greens , dip , oven , spinach , equipment , cheese , vegetable , appetizer , eggs~dairy , time-to-make ,
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Serving Size (91.86 g)
Servings 8
Amount per Serving
Calories 151.18 Calories from Fat 107.28
% Daily Value *
Total Fat 11.92g 146.72%
Saturated Fat 1.79g 71.75%
Trans Fat 0.0 %
Cholesterol 3.4mg 9.07%
Sodium 342.31mg 114.1%
Total Carbohydrate 6.6g 17.6%
Dietary Fiber 2.27 g 72.55%
Sugars 2.74 g %
Protein 5.5g 88.02%
Vitamin A 162.64IU% Vitamin C 7.55mg%
Calcium 111.65mg% Iron 0.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
frozen spinach, asiago cheese