Cream Cheese & Artichoke Dip

Cream Cheese & Artichoke Dip

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  • 1 8oz package cream cheese softened

  • 2 jars (6oz each) marinated artichoke hearts. Drained and 3 tbsp marinade reserved.

  • 1 jar (8oz) sun dried tomatoes in oil drained.

  • ½ cup or 1 stick butter, softened.


Place cream cheese and reserved 3 tbsp marinade in food processor. Cover and process until smooth. (Or use a mixer) Spoon into bowl, reserve. Place artichokes, tomatoes and butter into food processor. Cover and process using quick on and off motions, until mixture is blended. Line a ring mold with plastic wrap. Alternate spoonfuls of cream cheese mixture and vegetable mixture in ring mold. Cover and refrigerate at least 2 hours until chilled. Invert onto serving plate, remove plastic wrap. Serve with crackers.


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