Warm Artichoke-Olive Dip

By karen1

Recipes & Menus | Recipes

Warm Artichoke-Olive Dip
Remember that old favorite, the warm spinach and artichoke dip? This updated version gets a punch of flavor from olives and creaminess from herbed, spreadable cheese.

10 servings

Recipe by The Bon Appétit Test Kitchen

Photograph by Patricia Heal

November 2010

Ingredients

• 1 8-ounce package frozen artichoke hearts, thawed
• 3/4 cup (packed) fresh basil leaves plus additional (for garnish)
• 1 cup finely grated Parmesan cheese
• 3/4 cup green-olive tapenade
• 1 5.2-ounce garlic-and-herb cheese (such as Boursin)
• Assorted sliced crusty breads

Details

Servings 10
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 375°F. Coarsely chop artichokes and 3/4 cup basil in processor. Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese. Bake until hot, about 30 minutes. Garnish with basil. Serve with breads.