Cheesy Sundried Tomato Artichoke Dip

3 cups
Active Time
Cook Time
Total Time
This sundried tomato artichoke dip is made extra creamy and cheesy with a double dose of Roth cheeses — creamy Havarti and slightly tart Fontina.


  • 1 (7 1/2-oz) jar artichoke hearts, drained and chopped
  • 2 cups Roth Original Havarti cheese, shredded
  • 1 cup Roth Fontina cheese, shredded
  • 4 ounces cream cheese, softened
  • 1/4 cup sundried tomatoes, chopped
  • 1/4 cup scallions, chopped
  • Salt and pepper, to taste
  • Pita, flatbread, chips and/or veggies, for dipping


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