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Sun-Dried Tomato Spinach & Artichoke Dip


8oz Cream cheese

2/3 Cup sour cream

1/3 Cup mayonnaise

3/4 Cups grated asiago cheese

3 Garlic cloves (minced)

2 Shallots (finely chopped)

10oz Frozen spinach (thawed according to directions)

1 Jar of marinated, quartered artichoke hearts

1 Cup CSD Sun-dried tomato halves (cello bag)

Salt + Pepper

Chip/Cracker of choice for serving



1. Preheat oven to 350 degrees.

2. In a large bowl, combine mayonnaise, sour cream, cream cheese, shallots, and garlic.

3. Stir in spinach, artichoke, tomatoes, and Asiago cheese. Add a pinch of salt and some pepper to taste.

4. Transfer to a greased 9×9 baking dish and bake for 30-35 minutes until golden brown.

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