I can hardly believe it—Christmas is just over a week away! December always seems to fly by, and with all the festive gatherings, cozy mornings, and last-minute errands, it’s easy to feel like time is slipping through our fingers. To help make things a little easier (and tastier), I’m kicking off a special Appetizer Week—a quick and delicious series of recipes perfect for any celebration between now and New Year’s Eve.

This week, I’ll be sharing four brand-new appetizer recipes, starting with today’s Hot Spinach and Sun-Dried Tomato Dip. It’s warm, creamy, and packed with flavor—a festive twist on the classic spinach and artichoke dip we all know and love. The addition of sun-dried tomatoes gives it a rich, tangy depth and a beautiful pop of red that pairs perfectly with the green spinach. It’s practically made for the holiday table! You can usually find sun-dried tomatoes in jars on the Italian aisle of your grocery store.

This dip is delicious served with crackers, tortilla chips, or baguette slices. Personally, I love it with Triscuit crackers—they’re sturdy, salty, and one of my go-to favorites for dips like this.

📅 Here’s what’s coming up this week:

• Friday: A roundup of my favorite appetizer recipes from the archives—perfect for party planning or grazing through the weekend.
• Monday: A cozy and delicious Christmas morning breakfast idea you won’t want to miss.
• No posts on Christmas Eve or Christmas Day—I’ll be soaking up time with loved ones.
• December 26th: I’ll be back with my annual Best of Series, where I revisit the most popular and beloved posts from the year. It’s one of my favorite traditions and a great way to wrap up the season.

So whether you’re hosting, attending, or just snacking your way through the holidays, I hope these recipes bring a little extra joy to your table. Let’s make this season delicious, festive, and full of flavor!

Ingredients for Hot Spinach and Sun-Dried Tomato Dip

• LIGHT CREAM CHEESE
• FROZEN SPINACH
• SUN DRIED TOMATOES
• PARMESAN CHEESE
• GARLIC

Instructions for Hot Spinach and Sun-Dried Tomato Dip

Start by preheating your oven to 350°F so it’s ready when your dip is assembled. In large bowl, combine all the ingredients—spinach, sun-dried tomatoes, cheeses, and seasonings—until everything is well blended and creamy.

Next, spread the mixture into a 9-inch pie plate, smoothing the top with a spatula. Bake for 20 to 25 minutes, or until the dip is hot and bubbling around the edges. Serve warm with your favorite crackers, tortilla chips, baguette slices, or even fresh veggies for a festive and flavorful appetizer everyone will love!

Frequently Asked Questions

Where can I find sun-dried tomatoes?
Look for them in jars packed in oil on the Italian aisle of most grocery stores. You can also use dry-packed sun-dried tomatoes—just rehydrate them in warm water before chopping.

Can I make this dip ahead of time?
Absolutely. Prepare the dip, cover, and refrigerate up to 24 hours in advance. When ready to serve, bake as directed until hot and bubbly.

Can I use a different baking dish?
Yes! A 9-inch pie plate works well, but you can also use a small casserole dish or oven-safe skillet. Just make sure the dip is spread evenly for even baking.

What cheeses work best in this recipe?
Cream cheese adds richness, while Parmesan brings a salty, nutty flavor. You can also add mozzarella or fontina for extra meltiness.

How do I store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

FOR MORE RECIPES LIKE THIS, TRY:

• Spinach Cheese Dip
• Amazing Spinach Dip
• Slow Cooker Spinach Artichoke Dip
• Hot Spinach and Artichoke Dip

Recipe inspired by Flavors by Four.