Artichoke Bruschetta (or Hot Artichoke Dip)

Print Prep time 10 mins Cook time 3 mins Total time 13 mins Cheesy artichoke dip is spread on baguette slices and broiled until golden and bubbly for an appetizer that’s fancy yet no-fuss. Author: Samantha from Five Heart Home Recipe type: Appetizer Serves: 8-10

Artichoke Bruschetta (or Hot Artichoke Dip)

Photo by Sue P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (8-ounce) package of cream cheese, softened

  • 1

    cup mayonnaise

  • 1

    (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped

  • 1

    cup grated Parmesan cheese

  • 1

    cup grated mozzarella cheese

  • 1

    teaspoon garlic salt

  • French baguette loaf of bread, cut at an angle into ⅓-inch slices

  • Fresh chopped parsley or paprika, for garnish

Directions

In a large bowl, use an electric mixer to beat cream cheese until smooth. Blend in mayonnaise and chopped artichoke hearts. Mix in Parmesan, mozzarella, and garlic salt and beat at high speed until mixture is smooth. Preheat broiler to high. Dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges (which will prevent them from burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3 minutes or until topping is bubbly and starting to turn golden brown. Garnish with chopped parsley or a light sprinkling of paprika, if desired. Serve hot. Alternatively, the artichoke mixture may be spread in a pie plate or similar baking dish and baked at 350°F for 25 to 30 minutes, until hot and bubbly (you may broil for a couple additional minutes to brown the top). Serve as a dip with baguette slices, assorted crackers, or tortilla chips.


Nutrition

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