When it’s a big weekend for football and you’re looking for something new for your celebration, give this warm dip a try. The asiago gives this dip great flavor and the sausage and sun dried tomatoes make this like an antipasto in dip form. It’s a good one!

Asiago Artichoke Dip

Warm Asiago Cheese and Artichoke Dip

This recipe is so easy and you can really use any type of dippers…I usually use whatever I have on hand! Think breadsticks, baked pita, tortilla chips, or raw veggies.


  • 1 cup sour cream
  • 1 (8-oz) package of light cream cheese, softened
  • 1/2 cup grated Parmesan
  • 1 (14-oz) can artichoke hearts, drained and chopped
  • 1 cup shredded Asiago cheese
  • 1/2 cup shredded Mozzarella cheese
  • 8 oz dried cured Italian sausage, cubed
  • 8-1/2 oz sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup fresh arugula
  • Salt and pepper, to taste


Preheat the oven to 350°F. Add the sour cream, cream cheese, and Parmesan cheese to a blender and pulse until well blended. Scrape the mixture into a mixing bowl and add artichoke hearts, Asiago cheese, Mozzarella cheese, Italian sausage, sun-dried tomatoes, and fresh arugula. Spoon into 8 oz ramekins. Bake for 12-15 minutes, or until golden and bubbly