Food & Cooking Recipes Appetizers Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip Be the first to rate & review! By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on November 24, 2021 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 20 mins Total Time: 45 mins Yield: 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. Ingredients 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 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. Rate it Print