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Baked Artichoke Olive Dip

A crowd-pleasing appetizer dip, Baked Artichoke Olive Dip is a lovely addition to any holiday table.

Slice of toasted baguette topped with Baked Artichoke Olive Dip

I’m very, very, very happy to say that winter has finally sped up and is sailing forward (and hopefully, away). In fact, January and February dragged on so slowly that it was actually a bit of a shock to realize that the Oscars are this weekend.

I’m not a huge Oscars fan per se, but I am a huge fan of any event that calls for whipping up fabulous food and plopping yourself and your besties down in front of the TV, and getting all catty about the dresses, and scrutinizing the nominees’ faces close-up to see who slips a pout when their names aren’t called, and betting on the number of people who burst into tears during their acceptance speeches.

Not that SoupAddict is in to any of that. No, sir.

SoupAddict’s ideal Oscar party consists of finger food. Pointing and sneering and mocking — remember Charlize’s cinnamon buns dress last year? [shiver]) — is much more difficult when you’re holding a forkful of filet mignon.

These artichoke crostinis, however, are the perfect three-bite morsel: Delicious and easy to hold, yet will survive a drop to the plate when two-fisted gesturing is suddenly called for.

And as the host, you can be assured that this dish is super simple to prepare. A little chopping, a little mixing, and into the oven it goes.

Ingredients

Ingredients on a white tray.

Artichokes — No need to deal with fresh here: frozen or jarred are just fine. The mild, vegetal flavor of artichoke hearts is what makes it such a popular dip ingredient.

Olive tapenade — Tapenade is an olive-based mixture. Almost like a salsa. You shouldn’t have a problem finding it in a big box grocery store, but you can also chop up some olives, capers, and garlic, and finish with a squeeze of lemon.

Boursin — This Baked Artichoke Olive Dip is the perfect use for a disk of Boursin. Creamy, herby, delicous!

Parmigiano Reggiano — A generous snow fall of aged cheese adds rich umami and unctiousness. Don’t skimp!

Basil — Finally, fresh herbs add brightness and pops of color and flavor.

Bake all of the ingredients in an oven proof serving dish, so it can go straight from oven to table without scraping into another bowl. Look at all of that melty goodness. Do you love Boursin as much as SoupAddict does? It’s amazing stuff. Addictive, even.

I live way out in the ‘burbs, but I’m lucky in that one of my city’s premier artisan bakeries, Sixteen Bricks, huffs a load of their baguette finest right out to a store that’s just around the corner from my house. I’m not going to name it, because I want all that bakery goodness for myself. Word.

Toast your bread slices briefly under the broiler before schmearing with the delicious dip. Slightly crunchy bread is easier to bite off than chewy. Chewy has its time and place, but not here: Your mouth must be available at all times to hurl fashion insults at the TV at the drop of a hat.

True chewy bread disaster story

Once, SoupAddict went on a day-long job interview, which included lunch at a bistro a short drive away. I don’t recall what I ordered, except that it came with a big hunk of French bread. Chewy bread. My companion had apparently drawn the short straw in being saddled with the job candidate at lunch, and made it clear throughout that we had to eat quickly because he was “busy.”

He also drove a huge pick-up truck, and I was wearing a shortish (but still completely appropriate) pencil skirt and fabulous BCBG high heels. Getting in and out of the tall cab with dignity required some interesting legwork and skirt adjustments that he didn’t even bother pretending not to watch.

That was about strike 4 for this company at that point in the day. But I digress.

Conveniently, Mr. Busy decided to conduct his portion of my interview not during the lull after ordering, but rather after our food was served, and began a rapid-fire line of the same inexpert questions I had heard all morning long. Then it happened: I made the mistake of biting into the bread. The crust was tough and slightly stale and wouldn’t break away at the point of the bite.

And then my teeth got stuck. No amount of jaw-work would free them from the chewy innards. In one last desperate move, I pull the bread as hard as I could, and suddenly all of the chewy innards broke free from the stale crust, leaving what must’ve looked like a fluffy white tale hanging out of my mouth. (My teeth were still stuck, by the way.)

I had to indelicately pull off all the exposed bread innards to free my teeth, which is quite impossible to do without looking like a total loser bumpkin. And by the look on Mr. Busy’s face, I could tell that whatever points my legs had won, this little incident totally erased. Right back atcha, Mr. Busy. Right back atcha.

Chewy bread has its time and place, people. Time and place. The end. Now back to regular programming.

This is one of those happy hostess dump-and-mix recipes that comes out tasting so luscious that your guests will never know that it took only five minutes of hands-on time to prepare.

Karen xo

More Party Dips to Explore:
Triple Layer Guacamole Dip
Loaded Skyline Chili Dip
Creamy Roasted Tomato and Red Pepper Dip

Two crostinis with Baked Artichoke Olive Dip
Print Recipe
5 from 2 votes

Baked Artichoke Olive Dip

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: baked artichoke dip
Servings: 10
Author: Karen Gibson

Ingredients

  • 12 ounces frozen artichoke hearts , thawed (or jarred, unmarinated artichoke hearts, drained)
  • 1/2 cup (packed) fresh basil leaves plus additional (for garnish)
  • 1 cup finely grated Parmigiano Reggiano cheese
  • 3/4 cup green olive tapenade*
  • 5 ounces garlic and herb cheese spread (such as Boursin)
  • Assorted sliced crusty breads (e.g., baguettes, pumpernickel, foccacia)

Instructions

  • Preheat oven to 375°F.
  • Coarsely chop artichokes and basil in processor or by hand.
  • Transfer the mixture to a 1 quart baking dish; mix in the cheese, olives, and herb cheese spread.
  • Bake until hot, about 30 minutes.
  • Garnish with additional chopped basil and serve with bread slices.

Notes

If you can’t find olive tapenade at the store, make a quick homemade mixture: Chop a variety of olives (you should be able to find a jarred mix) and capers into small pieces, and season with a squeeze of lemon juice, a pinch of garlic powder, and some black pepper.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Recipe Rating




JodiHayward

Tuesday 15th of March 2011

This looks amazing! My husband is drooling reading over my shoulder :) The quantities of ingredients are going to be hard to come by here in Perth, Western Australia, but I'll sort something...yummo, can't wait!!

Rocky Mountain Woman

Monday 28th of February 2011

This would really be lovely right now while I'm sitting here hungry and sad...

Maybe I'll just have to get in the truck and drive to the store.......

SoupAddict

Thursday 3rd of March 2011

Hungry and sad? Awwwww ... I hope you feel better!

Jenna

Monday 28th of February 2011

SO! I'm back to report that I made your dip this weekend, and it was FANTASTIC! My in laws loved, loved, loved it. I made my own little tapenade, and the flavors were perfect. I'll be blogging about it soon (in the next couple weeks) and linking back to you. =)

SoupAddict

Thursday 3rd of March 2011

Awesome! I applaud you making your own tapenade! Me, my heavy lifting consisted of deciding between the jar of green olive tapenade or black olive. (I bought both. I don't know what that means.)

myonepreciouslife

Friday 25th of February 2011

I live for boursin cheese and just reading the ingredients of this recipe almost made me cry.

Jenna

Friday 25th of February 2011

Ooooh . . . *groaning* . . . I want some now! The desire for this dip makes me want to whine like a 3-year-old until I get it. I guess the only solution is to make it. Question: do you buy pre-made tapenade or do you make your own?