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Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip
Credit:
Lennart Weibull
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
2 teaspoons extra-virgin olive oil
1 shallot, minced (1/2 cup)
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
8 ounces cream cheese, cut into 1-inch pieces, room temperature
8 ounces Colby Jack, shredded (about 2 1/2 cups)
1 1/2 ounces Parmigiano-Reggiano, finely grated (about 1/3 cup)
1 tablespoon Worcestershire sauce
1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped
12 sun-dried tomatoes, drained if oil-packed, coarsely chopped (1/3 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
Crackers and crudités, for serving
Cook's Notes
To keep this hot throughout a party, transfer it to a fondue pot or slow cooker after baking, or if serving from the skillet, reheat it in the oven for a few minutes.
Gallery
Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip
Credit:
Lennart Weibull
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Serves 10 to 12
Gallery
Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip
Credit:
Lennart Weibull
Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip
Credit:
Lennart Weibull
Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Serves 10 to 12
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 shallot, minced (1/2 cup)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red-pepper flakes
- 8 ounces cream cheese, cut into 1-inch pieces, room temperature
- 8 ounces Colby Jack, shredded (about 2 1/2 cups)
- 1 1/2 ounces Parmigiano-Reggiano, finely grated (about 1/3 cup)
- 1 tablespoon Worcestershire sauce
- 1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped
- 12 sun-dried tomatoes, drained if oil-packed, coarsely chopped (1/3 cup)
- Kosher salt (we use Diamond Crystal) and freshly ground pepper
- Crackers and crudités, for serving
Directions
Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.
Cook's Notes
To keep this hot throughout a party, transfer it to a fondue pot or slow cooker after baking, or if serving from the skillet, reheat it in the oven for a few minutes.
Cook’s Notes
To keep this hot throughout a party, transfer it to a fondue pot or slow cooker after baking, or if serving from the skillet, reheat it in the oven for a few minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
