I started the summer with a stubborn, can-do attitude: baking bread, boiling pasta, simmering beans and even turning on the oven for cookies. Then the heat wave hit and I surrendered. It’s unbearably hot and humid, and I’ve decided to keep my kitchen cool until things cool down.
That means slow-cooker meals or recipes that don’t require any heat at all. This Sun-Dried Tomato and Artichoke Dip (or spread, depending on how you serve it) is exactly the kind of no-cook dish I’ve been craving. It’s chilled, bright and full of Mediterranean flavors without leaving you feeling heavy.
The base of thawed artichoke hearts gives the dip a cool, substantial texture. Fresh lemon juice and zest add a bright, refreshing lift while crumbled feta contributes a salty tang. Oil-packed sun-dried tomatoes add concentrated, summery tomato flavor and body. Garlic and torn basil leaves bring everything together, creating a lively, balanced spread that’s great with pita chips, crusty bread or hearty whole-wheat slices.
I adapted this from a Whole Living recipe. You can eat it right away, but it improves after a short rest in the refrigerator. The sun-dried tomatoes plump up and meld with the other ingredients; I recommend chilling it for at least two hours, or overnight if you can.
No-Cook Sun Dried Tomato and Artichoke Dip
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 box (9 ounces) frozen artichokes, thawed and chopped
- 1/2 cup crumbled feta, or more to taste
- 1–2 garlic cloves, minced
- Juice and zest of 1 lemon
- 2 teaspoons water
- 1/2 cup oil-packed sun-dried tomatoes, cut into bite-sized pieces, plus more for garnish
- 1/2 cup torn basil leaves
- Freshly ground pepper, to taste
- Pita chips or whole wheat bread, for serving
Instructions
- Fit a food processor with a metal blade. Pulse together half of the artichoke hearts, 1/4 cup of the feta, the garlic, lemon juice and zest, and the water until mostly smooth.
- Transfer the purée to a mixing bowl. Stir in the remaining artichokes and feta, the sun-dried tomatoes, torn basil leaves and freshly ground black pepper until well combined.
- Taste and adjust seasoning, adding more feta or pepper as desired.
- You can serve the dip immediately, but it benefits from resting, tightly covered, in the refrigerator for at least two hours or overnight so the flavors meld and the tomatoes soften.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred calculator.
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