Sun Dried Tomato Artichoke Dip

This simple Artichoke Dip is an absolute crowd pleaser! A cream cheese and sour cream base filled with artichokes, sun dried tomatoes, and just the right amount of seasonings.

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 73kcal

Author Allison Mattina

Ingredients

8 ounces cream cheese (I use light) softened
⅓ cup sour cream
¼ cup milk
⅛ teaspoon paprika I like smoked paprika
⅛ teaspoon garlic powder
1 cup finely chopped marinated artichoke hearts well drained
½ cup finely chopped sun dried tomatoes I use oil packed, well drained
minced chives for garnish
salt and pepper to taste

Instructions

Place cream cheese, sour cream, milk, paprika, and garlic powder in the bowl of a food processor. Process until smooth. Add half of the artichokes and half of the sun dried tomatoes. Pulse several times until the pieces are fine and mixed into the cream cheese, scraping the sides of the bowl as needed.
Transfer the dip to a bowl and stir in the remaining artichokes and sun dried tomatoes (reserving a few of each for garnish). Taste and add salt and pepper as desired. Sprinkle the top of the dip with chives and a few reserved chopped artichokes and sun dried tomatoes. Serve with vegetables, bread, crackers, pretzels, pita chips, tortilla chips, or bagel crisps.

Notes

Sometimes sun dried tomatoes can be strong, which is why I only use ½ cup. If you'd like a stronger tomato flavor, feel free to increase to suit your taste.

Nutrition