Warm Artichoke-Olive Dip

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!


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.


  1. April 27, 2011 / 1:25 pm

    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 🙂

  2. April 27, 2011 / 6:22 pm

    I'm sending my mom the link to this one! So yummy lookin. She'll love it!

  3. April 28, 2011 / 12:46 am

    looks yummy!! i'm always looking for new ideas for apps

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