Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip

three-cheese artichoke-and-sun-dried-tomato dip
Photo: Lennart Weibull
Prep Time:
20 mins
Total Time:
45 mins
10 to 12 Serves

Wonderfully comforting, this hot cheese dip blends cream cheese, Colby Jack, and Parmigiano for a serious foundation of flavor. Stir in chopped marinated artichoke hearts and sun-dried tomatoes before the dish finishes in the oven, for both texture and seasoning, and it becomes almost a meal in itself.


  • 2 teaspoons extra-virgin olive oil

  • 1 shallot, minced (½ cup)

  • ½ teaspoon dried oregano

  • ¼ teaspoon red-pepper flakes

  • 8 ounces cream cheese, cut into 1-inch pieces, room temperature

  • 8 ounces Colby Jack, shredded (about 2 ½ cups)

  • 1 ½ ounces Parmigiano-Reggiano, finely grated (about ⅓ 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 (⅓ cup)

  • Kosher salt (we use Diamond Crystal) and freshly ground pepper

  • Crackers and crudités, for serving


  1. 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.

  2. 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.

  3. 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.

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