Antipasto Platter Dip Recipe
Italian-American · Appetizer · 20 min total
A creamy, layered dip that captures all the flavors of an antipasto platter—perfect for parties and snacking.
20
min prep
min prep
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup finely chopped sun-dried tomatoes in oil, drained
- 1/2 cup finely chopped marinated artichoke hearts, drained
- 1/2 cup finely chopped roasted red peppers, drained
- 1/4 cup sliced black olives
- 1/4 cup finely chopped pepperoncini
- 1/4 cup finely chopped red onion
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a medium bowl, beat cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Fold in sun-dried tomatoes, artichoke hearts, roasted red peppers, olives, pepperoncini, red onion, Parmesan, oregano, and garlic powder. Mix until well combined.
- Season with salt and pepper to taste.
- Transfer to a serving dish, cover, and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, garnish with fresh basil or parsley. Serve with crackers, crostini, or sliced vegetables.
Tips
- For a smoother dip, pulse the mix-ins in a food processor before folding into the cream cheese mixture.
- Make ahead: This dip can be prepared up to 2 days in advance and stored covered in the refrigerator.
- Serve with a variety of dippers like baguette slices, pita chips, or fresh veggies.
More about Antipasto Platter Dip →
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