Best Warm Artichoke Olive Dip Bon Appetit Recipes

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WARM ARTICHOKE-OLIVE DIP



Warm Artichoke-Olive Dip image

Made this recipe last night that I found in an old issue of Bon Appetit. It was really easy and very good. We had to sub black olive tapenade as that was what I could find at the store and this seemed to work fine.

Provided by Dr. Jenny

Categories     Cheese

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

1 (8 ounce) package frozen artichoke hearts, thawed
3/4 cup packed fresh basil leaf, plus additional for garnish
1 cup finely grated parmesan cheese
3/4 cup green olive tapenade
1 (5 1/4 ounce) garlic and herb cheese spread, such as Boursin
sliced crusty bread

Steps:

  • Preheat oven to 375°F
  • Coarsely chop artichokes and 3/4 cup basil inn 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.

Nutrition Facts : Calories 95.6, Fat 6.1, SaturatedFat 3.7, Cholesterol 17, Sodium 405.5, Carbohydrate 3.5, Fiber 0.9, Sugar 0.1, Protein 7

COPYCAT OLIVE GARDEN HOT SPINACH AND ARTICHOKE DIP



Copycat Olive Garden Hot Spinach and Artichoke Dip image

I found this recipe on a (since-forgotten) web-site years ago and have been making it since. It's a copycat of Olive Garden's Spinach and Artichoke dip. I find it extremely similar. Whenever I have to go somewhere that I bring an appetizer, this is always the one that is requested.

Provided by AndreaVT96

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (8 ounce) package light cream cheese (texture does better)
1 (14 ounce) can artichoke hearts, drained, coarsely chopped
1/2 cup frozen chopped spinach
1/4 cup mayonnaise
1/4 cup parmesan cheese
1/4 cup romano cheese
1 garlic clove, finely minced
1/2 teaspoon dry basil (1 Tbsp. if using fresh)
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt and pepper

Steps:

  • Allow cream cheese to come to room temperature.
  • Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
  • Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
  • Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
  • Bake at 350 degrees for 25 minutes or until the top is browned.
  • Best served with thinly sliced toasted bread, such as French or Italian.

Nutrition Facts : Calories 164.9, Fat 11.5, SaturatedFat 5.5, Cholesterol 31.2, Sodium 285.9, Carbohydrate 9.6, Fiber 4.6, Sugar 2, Protein 7.3

WARM ARTICHOKE OLIVE DIP RECIPE - (4.7/5)



Warm Artichoke Olive Dip Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 6

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

Steps:

  • 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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