Spinach, Artichoke and Sun-Dried Tomato Dip

Servings: 6 |
Prep Time: 30 min | Cook Time: 40 min


  • 3/4 cup Sun Dried Tomatoes, chopped
  • 10 oz. Frozen Spinach, thawed and squeezed dry
  • 8 oz. Cream Cheese, softened
  • 3/4 cup Sour Cream
  • 1/2 cup Texas Pete® Honey Mustard
  • 1 cup Smoked Gouda Cheese, shredded
  • 1/2 cup Fontina Cheese, shredded
  • 1/2 cup Artichoke Hearts, chopped
  • 2 Scallions, chopped
  • 1 Garlic Clove, minced


1. Preheat the oven to 350°F.
2. Rehydrate the sun-dried tomatoes by placing them in a bowl of hot water. Let them soak for 10 to 15 minutes. Drain the water and then gently squeeze out any excess liquid.
3. In a large bowl, add the spinach, cream cheese, sour cream, Texas Pete® Honey Mustard, gouda, fontina, artichoke hearts, sun-dried tomatoes, scallions, and garlic, mix thoroughly with a wooden spoon.
4. Spread this mixture in an even layer in a medium-sized baking dish.
5. Place in a 350°F oven for 35 to 40 minutes or until the dip is heated through and lightly browning on the top.
6. Remove from oven, serve immediately with a side of crostinis, crackers or pretzels and enjoy!

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