Tuscan Artichoke and Sundried Tomato Dip

Tuscan artichoke and sundried tomato dip is a flavorful blend of creamy cheese, tangy artichokes, and zesty sundried tomatoes. This dip combines Mediterranean ingredients into a rich, savory spread that's perfect for dipping crusty bread or fresh vegetables. Whether you're hosting a gathering or looking for a tasty snack, this dip adds a touch of gourmet flair to any occasion.

5 from 3 votes

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Course: Appetizer

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: cups

Calories: 300kcal

Author: Michelle

Ingredients

1/2 cup Kalamata olives
8 sundried tomatoes
14 ounces artichoke hearts (1 can)
1/3 cup dried parsley
3 cloves garlic
8 ounces Neufchatel
1/2 teaspoon salt

Instructions

To get the pits out of the olives, place the knife on the olives. Then using a closed fist, bang down on the knife hard. The olive will squish.
1/2 cup Kalamata olives
Once the olive is squished, you can easily pull out the pit. Then do lots of chopping so that it gets into nice little pieces small enough to put into your mouth as part of a dip.
Chop your artichokes into smithereens. Cut sundried tomatoes. Slice them into narrow strips then cut the strips in half.
14 ounces artichoke hearts (1 can), 8 sundried tomatoes
Prepare garlic. Do the same thing with olives where you lay the knife on its side and smash it away. Once you’ve done this, it’s easy as pie to remove the skins. Make sure you mince the garlic really well.
3 cloves garlic
Place all your ingredients into the bowl. The order doesn’t really matter. Stir it up with a spatula. You don’t want to overstir but definitely want to get it all mixed in and well-distributed.
1/3 cup dried parsley, 8 ounces Neufchatel, 1/2 teaspoon salt
Just put it into a nice bowl and serve with crackers or veggies or whatever you like. Enjoy!

Equipment

Non Skid Mixing Bowl

Chef's Knife

Bamboo Cutting Board

Notes

Regardless of what type of cream cheese you choose to use, make sure you soften it before you use it. It does not work if it’s still cold.

If you have fresh parsley, absolutely use it. The rule is always to use three times as much fresh herb as you do dry, so use a full cup – or close to it – of fresh parsley.

Don't use bottled garlic.

For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.