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


  • 8 ounces cream cheese
  • 3 large garlic cloves, pressed or diced
  • 1 cup canned artichoke hearts, diced
  • 6 Bella Sun Luci Sun Dried Tomato Halves in Oil, diced
  • 1/3 cup fresh shredded Parmesan cheese
  • 1 ½ Tablespoon fresh basil leaves, diced
  • ½ teaspoon dried Italian seasoning
  • ¼-1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • Serves 8


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