Toasty baguette slices are topped with a creamy artichoke spread and then broiled until bubbly in this easy appetizer that’s fancy enough for a party…or for a more casual variation, bake it up as a hot dip instead!
Did everyone have a fun time ringing in the New Year last night? It will probably take me until March or so to wrap my brain around the fact that it’s actually 2014, but at least the first day of the year went down as a good one. My family of five spent today relaxing together, putting away Christmas decorations, planning for the upcoming year, and snacking on leftovers from our little New Year’s celebration last night…leftovers that included this yummy, addictive Artichoke Bruschetta!
Don’t you love a recipe that can be adapted for the occasion? Because this one totally can. This cheesy artichoke mixture spread onto baguette slices made for a fun, fancy (yet fuss-free!) little appetizer last night. I think these bites would make a perfect menu addition for a baby or bridal shower or any other party requiring finger food.
And truth be told? I’ll probably make this recipe again in about a month as a Super Bowl snack. But when I do, I’ll spread all of that artichoke goodness in a baking dish and bake it until golden brown and bubbly, after which we’ll scoop it up with chips, crackers, or toasted baguette slices. Can you say yum?
Hope your 2014 is off to a great start, friends! Here’s to a fabulous year!
Artichoke Bruschetta {or} Hot Artichoke Dip Recipe
Artichoke Bruschetta {or} Hot Artichoke Dip
Ingredients
- 1 8-ounce package of cream cheese, softened
- 1 cup mayonnaise
- 1 can (14-ounces) 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 1/3-inch slices
- Fresh chopped parsley or paprika, for garnish
Instructions
- 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.
Adapted from Southern Living Ultimate Book of Appetizers.
This recipe was originally shared as a contributor post over at Love Grows Wild.
More Tasty, Cheesy Appetizers
- Mini Cheese Ball Bites
- Spinach & Mushroom Quesadillas with Avocado & Pepper Jack
- Cheesy Pull-Apart Bread with Bacon, Garlic, Cheddar, & Swiss
- Marinated Cheese & Olives
Pat
I’ve made a simplified version of this for years. Even stripped down (no cream cheese or mozzarella), it’s still delicious, so I’m sure your ‘Cadillac version’ of our old standby will be fantastic!
If you like onions, both red and green are excellent additions,
I like to serve this along with classic tomato-basil bruschetta. For some reason, it’s a great conversation starter. People seem to love standing around the kitchen island, debating the merits of each and trying to decide which they like better.
April
Wow! I made this the bruschetta way, and holy cow! These things are absolutely delicious (just like you said, artichoke crack lol). The only thing I did differently was add a bit of fresh chopped spinach for some green. I have never been more glad to have leftovers! Yum 🙂
Donna
Did you toast the baguette slices in the oven before putting the artichoke dip on top and broiling??
Samantha at Five Heart Home
I did not, Donna. 🙂
Erin
I made this on Sunday as an appetizer for my husband and I before dinner. It did not disappoint! It’s possibly the best artichoke dip I’ve had and I’ve tried a lot. I even had some left overs that I warmed up the next day and ate. I didn’t do the bruschetta, just put it on the oven for a dip and ate it with some tortilla chips. I can’t wait to make this again, it will be my go to dip to make for family and friends. THANKS FOR SHARING!
Gloria // Simply Gloria
I am the same way…but with me, it’ll be July until it has clicked with me that we are in 2014! (Just weird!!)
You make all of this just so look so amazing! Pinning and making this for the girls at my Bunco group this month…they will go crazy over this! (=
Samantha at Five Heart Home
Thanks so much for the pin, Gloria. I hope this is a huge hit with your Bunco group! 🙂 Have a great week and thanks for stopping by!
Nancy [email protected]
Can we just say AMAZING!!
Samantha at Five Heart Home
Thank you, Nancy! I have to admit…these are pretty tasty. 😉 Hope you have a wonderful weekend!
Cindy Eikenberg
Yum, Samantha this looks quite delicious and I love how easy it sounds! Thanks for sharing and pinning – have a happy first Thursday of 2014!
Samantha at Five Heart Home
This bruschetta is so easy, Cindy…my favorite kind of recipe. 😉 Thanks, as always, for the pin! Hope you have a wonderful weekend and stay warm!