Sundried Tomato and Artichoke Slow Cooker Dip

Sundried Tomato slow cooker dip. Uses flavored philadelphia cream cheese, artichoke hearts, and sun dried tomatoes

Oh my. This will be made again.

I used the Savory Garlic Cooking Creme for this recipe--- and it truly couldn’t have been any easier. The Cooking Creme is perfectly seasoned; no need to add anything but the artichokes and sundried tomatoes.

The Ingredients.
serves 6 (maybe more, but I accidentally ate too much)

1 (10-ounce) container of Savory Garlic PHILADELPHIA Cooking Creme
1 (14-ounce) can artichoke hearts, drained and chopped
1/4 cup sundried tomatoes, soaked, then drained and chopped
chips for dipping

The Directions.

Use a 2-quart slow cooker. Scoop out the Cooking Creme and put it into an empty slow cooker. Lick the spoon.
Add the chopped artichokes and sundried tomatoes. Stir (but not with the spoon you licked, because that would be gross). Cover and cook on low for 3 hours, or until fully hot.
Serve with your favorite chips.

The Verdict.


and super garlicy. Keep gum in your back pocket.

I ended up making this back when school was still in session (EONS AGO!) and had a house full of kids after school. I had kids ranging from 13 down to the baby (16 months at the time) for snack, and the dip was finished before the homework was complete. 

It was easy to prepare, and a great "something new" to bring along to a backyard barbecue or potluck.

in the crock today: Asian spiced turkey breast (recipe to come--I played around with some new-to-me ingredients for this one). It's starting to smell good---
I'm excited. I've got a hunkering/hankering for a turkey sandwich. 

or three.

have a great day!

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Posted by: Stephanie O'Dea | A Year of Slow Cooking at June 27, 2011

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What they say about this article

  1. I have wanted to try some of those new cooking creams! This dip is so easy and sounds so good!

  2. Shelly6/27/2011

    Your recipes are so tempting, but I am always concerned about the pre-packaged soup-ish things being too high in sodium. However with this recipe, I might just have to check it out for myself this afternoon! (Now adding cooking cream to my grocery list...and...done!)

  3. Yum! This sounds delicious!

  4. I love a good garlic dip! I might just make this for a weekend party. Thanks!

  5. Love the combo of sundried tomato and artichoke!

  6. We have artichokes growing in our garden that produce WAY TOO MANY artichokes. I will have to try this recipe next season... maybe with a garlic-free philadelphia spread. Do they have an onion version? Garlic makes my tummy all rumbly, alas. :)


  7. I realise you are getting paid to use the products but for those of us who don't like buying the processed stuff and don't mind mincing a clove of garlic - is this just cream cheese and garlic?

  8. Hi Lori, yes. A block of cream cheese is 8 oz. I'd use that and a whole head of smashed/chopped garlic. it'll cook the same way--- maybe a bit thicker, but taste exactly the same.

  9. What if you have cooking creme, but not the garlic one? How much garlic would you add?

  10. This recipe sounds great and so easy. I'm a new blogger myself and I rarely use a slow cooker so when friends ask me for recipes they could make in one, I'm generally at a loss. Now I can forward them here. Thank you.

  11. These Philly recipes look yummy! Thanks for the tip about using regular cream cheese, I live in Greece and we don't have the Cooking Creme :-( By the way can you ask the guys over at Kraft why they don't sell it here? It's sooo not fair! Cheers for all the great recipes (I'm slowly but surely making you famous in Athens!!)

  12. We are having a huge barbecue in a week and I have been looking for quick recipes that will be easy to serve. This one totally fits the bill - thanks! Plus, I have a coupon for the cooking creme :)

  13. I'm going to fake it today, but how long do you soak the tomatoes for? Thanks!

  14. This looks like a great recipe to fill in with my menu this weekend! Thank you!

  15. I just made this for a family gathering and everyone loved it - we had people eating it by the spoonful!

  16. This sounds fantastic! I might try to make a thinner version of it to use as pasta sauce. Mmmm!