Sun Dried Tomato Artichoke Dip - 3rd Place Winning Recipe 2012


Appeal to all your guests with this creamy dip with sweet sun dried tomatoes for extra robust flavor. A perfect partnership between the marinated artichoke hearts and Parmesan cheese that is best served warm alongside a lightly toasted sliced baguette, or a cracker.  Simple and satisfying this dip will be your go to for a last minute appetizer or planned Aperitivo with friends.

Total Cook Time: 30 minutes

Serves: 8

Gluten Free Vegetarian

Print Recipe

Bella Product Used:

Sun Dried Tomato Halves with Premium Oil with Italian Herbs 8.5 oz

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  • 8 ounces cream cheese
  • 3 large garlic cloves, pressed or diced
  • 1 c canned artichoke hearts, diced
  • ⅓ c Bella Sun Luci Sun Dried Tomato Halves in Oil, diced
  • ⅓ c fresh shredded Parmesan cheese
  • 1½ tbsp fresh basil leaves, diced
  • ½ tsp dried Italian seasoning
  • ¼ - ½ tsp cayenne pepper (optional)
  • Salt and pepper to taste


  1. In a glass 9-inch pie pan or baking plate mix cream cheese, garlic, and artichoke hearts. Using a large fork, blend together.
  2. Add the Bella Sun Luci Sun Dried Tomatoes, parmesan cheese and basil. Stir together until well blended.
  3. Flatten dip with fork or spatula so dip is an even layer in pan.
  4. Sprinkle top with the Italian seasoning, and cayenne pepper to taste.
  5. Bake at 375º degrees for 16-18 minutes.
  6. Dip should be golden brown on top. Remove from the oven, let cool for 5 minutes.
  7. Serve with a sliced bagguette or your favorite cracker.

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