Baked Artichoke Olive Dip
Servings 10
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.