Name: Recipe "Spinach Artichoke Sun-Dried Tomato Dip"
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 0.5 tbsp olive oil; 1 shallot (minced); 3 cup fresh spinach (roughly chopped); 3 cloves garlic (minced); 1 cup freshly grated mozzarella cheese; 8 oz full fat cream cheese (softened); 0.5 cup feta cheese; 0.5 cup plain Greek yogurt; 14 oz artichoke hearts (drained and diced); 0.25 cup chopped sun-dried tomatoes; 0.25 tsp crushed red pepper flakes; to taste kosher salt and black pepper; freshly chopped basil (for garnish)

More ways to enjoy appetizer: Spinach Artichoke White Bean Crostini, Spinach Artichoke Dip, or Rosemary Roasted Almonds.

A Creamy Baked Dip with Spinach, Artichokes, and Sun-Dried Tomatoes

Spinach artichoke sun-dried tomato dip puts a festive twist on the classic by adding sun-dried tomatoes and feta cheese. The sun-dried tomatoes bring a tangy, sweet depth that balances the creamy base of cream cheese and mozzarella, while the feta adds a salty kick. It’s an easy holiday appetizer that comes together quickly and looks beautiful on the table.

3 Reasons to Love This Spinach Artichoke Sun-Dried Tomato Dip

The sun-dried tomatoes add a sweet, umami punch that makes the dip more complex than the classic version.
You can prepare this dip up to two days ahead and bake it just before guests arrive, making party prep a breeze.
Red and green flecks from the tomatoes and spinach give the dip a festive appearance perfect for holiday gatherings.

Key Ingredients for a Flavorful Sun-Dried Tomato Dip

Sun-dried tomatoes: These add a concentrated, tangy sweetness. Use oil-packed for extra flavor, or dry-packed rehydrated in hot water for 5 minutes and drained.
Feta cheese: Its briny, tangy taste cuts through the richness. Buy a block and crumble it yourself for the best texture; goat cheese is a good substitute.
Artichoke hearts: Canned or jarred are fine. Drain them well and pat dry before chopping to prevent a watery dip.

Kitchen Tools for Making Baked Spinach Artichoke Dip

9-inch pie pan or oven-safe skillet: shallow enough for even baking and browning.
Small skillet: for sautéing the shallot, spinach, and garlic.
Large mixing bowl: to combine all ingredients easily.

Tips for the Best Creamy Spinach Artichoke Dip

For the best texture, make sure to drain the artichoke hearts thoroughly and pat them dry; excess moisture can make the dip watery. Similarly, cook the spinach just until wilted, then squeeze out any liquid before adding it to the bowl. Use cream cheese that has been softened to room temperature so it blends smoothly with the other ingredients. Bake the dip until it’s golden brown and bubbly, but don’t overbake, the center should still be slightly jiggly to keep it creamy.

Spinach Artichoke Sun-Dried Tomato Dip Variations to Try

This dip is easy to adapt. For a dairy-free version, use dairy-free cream cheese and yogurt, and skip the mozzarella or use a dairy-free shred. To make it heartier, stir in cooked, crumbled bacon or spicy Italian sausage. If you prefer extra heat, increase the crushed red pepper flakes or add a minced jalapeño with the shallot. For a different flavor, swap the sun-dried tomatoes for roasted red peppers.

What to Serve with Spinach Artichoke Sun-Dried Tomato Dip

Serve this dip warm with an array of dippers. Tortilla chips, pita chips, and crusty bread like a baguette or crostini are classic choices. For a lighter option, offer fresh vegetables such as carrot sticks, cucumber slices, and bell pepper strips. Top the dip with freshly chopped basil just before serving for a pop of color and freshness.

How to Store Leftover Spinach Artichoke Sun-Dried Tomato Dip

You can assemble this dip up to two days in advance. Keep it covered in the refrigerator until you’re ready to bake it. Leftover baked dip stores well in an airtight container in the fridge for up to 4 days.

Can You Freeze Spinach Artichoke Sun-Dried Tomato Dip?

This dip freezes well, both before and after baking. To freeze unbaked, assemble the dip in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Baked dip can also be frozen, but the texture may become slightly grainy upon reheating; stir in a splash of milk or yogurt when reheating to restore creaminess.

Best Ways to Reheat Spinach Artichoke Dip

To reheat this dip, the oven works best to preserve the texture. Cover the dish with foil and warm at 350°F for 10-15 minutes, until heated through. You can also reheat individual portions in the microwave in 30-second bursts, stirring in between. If the dip seems dry after reheating, stir in a little milk or Greek yogurt.

Spinach Artichoke Sun-Dried Tomato Dip FAQs

Can I use frozen spinach instead of fresh?

Yes. Thaw frozen spinach completely and squeeze out all excess water before adding to the dip. This prevents a watery texture.

What can I substitute for sun-dried tomatoes?

Roasted red peppers make a good substitute, though they are sweeter and less tangy. You can also omit them and add extra artichoke hearts.

How do I keep the dip from getting watery?

Drain the artichoke hearts well and pat them dry. Cook the spinach just until wilted, then press out any liquid. Avoid overbaking, which can cause the dairy to separate.

Can I make this dip dairy-free?

Yes. Use dairy-free cream cheese and yogurt, and either omit the mozzarella or use a dairy-free shred. Feta can be replaced with a dairy-free feta or omitted.

Recipe

Spinach Artichoke Sun-Dried Tomato Dip

Spinach Artichoke Sun-Dried Tomato Dip is a flavorful twist on the classic spinach artichoke dip, with the addition of sun-dried tomatoes adding a rich, tangy, and slightly sweet depth to the overall taste. The perfect appetizer for holiday parties!

easyVegetarian

10 min

Prep Time

25 min

Cook Time

35 min

Total Time

Servings

Appetizer

Course

American

Cuisine

316 kcal

Calories

Ingredients

Servings

0.5 tbsp olive oil
1 shallot, minced
3 cup fresh spinach, roughly chopped
3 cloves garlic, minced
1 cup freshly grated mozzarella cheese
8 oz full fat cream cheese, softened
0.5 cup feta cheese

0.5 cup plain Greek yogurt
14 oz artichoke hearts, drained and diced
0.25 cup chopped sun-dried tomatoes
0.25 tsp crushed red pepper flakes
to taste kosher salt and black pepper
freshly chopped basil, for garnish

Instructions

1
Preheat oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
2
Heat the olive oil in a small skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring occasionally, or until softened. Add the spinach and cook until wilted. Add the garlic and cook for 1 minute. Transfer the spinach mixture to a large bowl.
3
Add the cream cheese, mozzarella cheese, feta cheese, Greek yogurt, artichoke hearts, sun-dried tomatoes, crushed pepper flakes, salt, and pepper to the bowl. Stir until well combined.

4
Use a spatula to spread the mixture into the prepared pan. Bake for 25 to 30 minutes or until golden brown and bubbly.
5
Serve warm with crackers, chips, cut vegetables, crostini, etc.

Nutrition (per serving)

316kcal

Calorie breakdown

Protein30%97 kcal

Fat59%189 kcal

Carbohydrates11%36 kcal

How this was calculated — 13 of 13 ingredients matched

olive oilOil, corn, peanut, and olive66 kcal

shallotShallots, raw1 kcal

fresh spinachSpinach, raw166 kcal

garlicGarlic, raw22 kcal

freshly grated mozzarella cheeseCheese, caraway902 kcal

full fat cream cheeseCheese, caraway853 kcal

feta cheeseCheese, feta318 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk116 kcal

artichoke heartsTurkey, all classes, heart, raw556 kcal

chopped sun-dried tomatoesTomatoes, sun-dried155 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

freshly chopped basilBasil, fresh0 kcal

Serving size ≈ 191 g · 10 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: appetizer, gluten-free, Oven Baked, vegetarian

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