Hot Artichoke Dip with Sun-Dried Tomatoes Recipe
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Hot Artichoke Dip with Sun-Dried Tomatoes


Sun-dried tomatoes lively up the standard artichoke dip. Serve with sliced baguettes or crackers and impress your guests with your culinary flair!


  • 1 cup Parmesan cheese
  • 1 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 (14 ounce) can artichoke hearts, drained and excess juice squeezed out
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 teaspoon paprika


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
  2. In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.
  3. Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.

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Nutritional Information

Hot Artichoke Dip with Sun-Dried Tomatoes

Servings Per Recipe: 12
Amount Per Serving
Calories: 188
% Daily Value *
Total Fat: 26 %
Saturated Fat:
Cholesterol: 5 %
Sodium: 18 %
Potassium: 1 %
Total Carbohydrates: 2 %
Dietary Fiber: 5 %
Protein: 9 %
Vitamin A:
Vitamin C:
Vitamin B6:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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