Cheesy Sundried Tomato Artichoke Dip

3 cups
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Serve this artichoke dip with a double dose of Roth Cheese — havarti and fontina.


  • 1 (7 1/2-ounce) jar artichoke hearts, drained and chopped
  • 2 cups Roth Havarti cheese, shredded
  • 1 cup Roth Fontina cheese, shredded
  • 4 ounces cream cheese, softened
  • ¼ cup sundried tomatoes, chopped
  • ¼ cup scallions, chopped
  • Salt and pepper, to taste


  1. Preheat oven to 450°F.
  2. Combine all ingredients in a large bowl and mix thoroughly. Place mixture in a ceramic dish.
  3. Bake for 12-15 minutes until lightly browned.
  4. Serve with pita, flatbread, chips or veggies.