Quick and Easy!

Sun Dried Tomato Artichoke Dip

Serves: 1


  • 1/2 cup oil-packed Bella Sun Luci sun dried tomatoes, drained and chopped
  • 8 ounces cream cheese, room temperature
  • 8 ounces goat cheese
  • 1/2 cup sour cream
  • 1/4 cup artichoke hearts packed in water, drained and chopped
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh basil
  • hot pepper sauce to taste


  • In a food processor, mix the sun dried tomatoes, cream cheese, goat cheese, sour cream, artichoke hearts, garlic, hot pepper sauce, salt, and pepper.
  • Process until well-blended
  • Add basil, and continue processing until smooth
  • Chill least 1 hour in the refrigerator before serving.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746