Warm Artichoke-Olive Dip

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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

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  • 10

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

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.

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