This recipe is a twist on the standard Spinach Artichoke Dip. I found the recipe my big folder of torn out recipes, that I have yet to make. It came from an old Bon Appetit magazine but I have no idea what month since I ripped the page out. It was so easy to make and very tasty. I served mine with pita chips instead of bread and it worked perfect. If you have an artichoke fetish like me you will love this dip!
WARM ARTICHOKE-OLIVE DIP
1 8 ounce package frozen artichoke hearts, thawed (I used canned)
3/4 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
Preheat oven to 375 degrees. Coarsely chop artichokes and basil in food processor. transfer mixture to a 4 cup baking dish; mix in Parmesan, tapenade, and herb cheese. Bake until hot, about 30 minutes. Garnish with Basil. Serve with breads.
Yum! sounds delicious, saving this one!
Tres delish! I will add it to my must-try list.
I have a party coming up at my house, and honest to goodness I haven't even cracked a cookbook, I've just gone back in your archives and stolen all your recipes! So excited to make some of these yummies š
Love it- looks sooooo delish!! I want some right now š
I'm always looking for dips without mayo– thanks for the tip!
Mmmm sounds delish!
you love you some olives. š
Yummm love this take on artichoke dip…looks so so delicious! š
ahh I'm sitting in class, and I just got so hungry!
I'm sending my mom the link to this one! So yummy lookin. She'll love it!
This looks like it will be love at first bite…I'm already in love with spinach artichoke dip, I'm pretty sure we are on the right track for a long and happy relationship with this one (c:
looks yummy!! i'm always looking for new ideas for apps