Baked Spinach and Artichoke Dip with Sundried Tomatoes
Baked Spinach and Artichoke Dip w-Sundried Tomatoes

Yield: about 4 1/2 cups


  • ½ cup DDPK sundried tomato juliennes, soaked and drained, coarsely chopped
  • 1 cup cream cheese
  • 1 cup parmesan cheese
  • ½ cup grated asiago cheese
  • 1 (285 g) box frozen chopped spinach, thawed and drained
  • 1 (400 g) can artichoke hearts, drained and chopped
  • 2/3 cup sour cream  
  • 1/3 cup mayonnaise
  • 2 garlic cloves, minced
  • 1 teaspoon DDPK dried basil
  • ¼ teaspoon DDPK cayenne pepper
  • Baked tortilla chips for serving


  1. Preheat oven to 375oF. Soak sundried tomatoes in warm water for 5 minutes, drained and chopped. Soft cream cheese in microwave at high for 1 to 1½ minutes.
  2. Combine all the ingredients thoroughly in a bowl, spread mixture into a small baking dish.
  3. Bake for 15- 20 minutes, or until cheeses are bubbling and lightly brown on the top. Serve with baked tortilla chips.
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