I first made this appetizer back in 2010, it was a winner then, and it’s a winner now, just in time for Father’s Day! It’s a twist on classic artichoke dip, zhooshed up with tomatoes and garlic, and toasted on a sliced baguette. This tangy, crunchy, creamy, and toasty snack takes less than 10 minutes to prep and 2 minutes under the broiler. Yeppers, it is ready to serve in under 15 minutes. These no-fuss, crusty, cheesy bread bites are the perfect finger food for Game Day – regardless of the games you may follow – yet fancy enough to serve at a party.
The featured ingredient for this super simple recipe is the artichoke. Marinated artichoke hearts quartered, packed in oil are ideal. However, one year, in a hurry, I bought them in a can (instead of a jar), and they were packed in water without the tasty marinade. If you also make this mistake, know that it will work. However, after chopping them, they need to be mixed in a little olive oil with some fresh basil and Italian Seasoning. To avoid this extra work, buy them in the jar! On the topic of extra work… I usually shred my own parmesan cheese as needed from a wedge kept in my freezer. However, buying the cheese already shredded or grated is a definite time-saver. Romano cheese can also be used; the flavor will be slightly saltier and tangier than the parmesan.
The chopped red onion adds color and a mild flavor. Sweet onions (Vidalia) are a great substitute. While white, yellow, or even green onions can also be used, they pack a more pungent taste. Garlic is optional. I personally LOVE garlic and believe it makes everything better. However, if you’re not a fan – it’s not a required ingredient. Tomatoes are not usually found in artichoke dips. Trust me, it totally upgrades the flavor! I used grape tomatoes because that’s what I had on hand. I usually use plum tomatoes. Either is fine. You want to stick to a firmer tomato. Regarding the mayo, any variety will work. I’ve made this recipe with olive oil mayo, low-fat mayo, and Miracle Whip without any noticeable difference in consistency or taste.
A crusty baguette is the bread of choice for this appetizer as the slices are just the right size for an appetizer. Cut the loaf in 1/3 – 1/2 inch thick slices and arrange in a single layer on a foil-lined baking sheet/pan. The foil makes for easy/breezy clean-up, a requirement for a low-stress recipe! If you use a mini baguette instead of a full-size loaf, reduce the recipe by half. French bread can also be used, but you may want to cut the slices in half if they are too large. As I live in Tampa, I’ve also made this appetizer with Cuban bread.
As far as the recipe, simply mix the ingredients together, season with salt and pepper, and spoon on the baguette slices. In a pre-heated oven, pop under the broiler for 2 minutes or until the topping is bubbly and lightly browned.
If you want to zhoosh it up for an extra special treat, add some bacon bits, crab meat or shrimp. Spinach, sundried tomatoes, and fresh herbs are great additions. Be prepared to share this recipe. It is so good, everyone will be asking for it!
Artichoke Baguette Appetizer
Course: Starter, Appetizers, SnacksCuisine: AmericanDifficulty: Easy8
servings15
minutesReady to serve in less than 15 minutes, a creamy artichoke spread tops crusty baguette slices and is broiled until toasty, golden, and bubbly. Perfect for game days, holidays, and parties.
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated or shredded Parmesan cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 chopped tomato (roughly 1/3 cup)
Optional: 2 cloves garlic, minced
Salt & pepper – to taste
1 baguette, cut into 1/3 inch thick slices
Directions
- Prep: Preheat the broiler. Line a baking sheet/pan with aluminum foil (for easy clean-up.) Drain and chop the artichoke hearts. Shred or grate the Parmesan cheese. Chop the red onion and tomato. Mince the garlic. Slice the baguette into 1/3 inch slices and arrange in a single layer on the foil-lined baking sheet/pan.
- In a medium bowl, mix all the ingredients (except for the baguette). Spoon equal amounts of the artichoke heart mixture onto the bread slices. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned
Notes
- Marinated artichoke hearts: Canned artichoke hearts can be used; Drain and mix with some chopped basil, salt, a teaspoon of Italian seasoning, and a tablespoon of olive oil.
- Parmesan Cheese: Pre-shredded cheese can be used. Romano cheese can be substituted.
- Red onion: Green onion or white or yellow onion can be also be used
- Mayonnaise: Any variety will work (low-fat, olive oil mayo, Miracle Whip)
- Tomato: Firm tomatoes are easier to chop (plum tomatoes and grape tomatoes).
- Zhoosh it up: Add shrimp, crab meat, bacon bits, sundried tomatoes, fresh spinach or fresh herbs (basil, oregano, thyme)
- Baguette: This recipe is for a full-size baguette, if using a mini-loaf, cut the recipe in half. French bread or even Cuban bread will also work. In a pinch, you could even use English muffins.
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Absolutely, hands down, the BEST artichoke dip I’ve ever had. I’m not eating bread so I baked in a shallow dish at 400 degrees until bubbly (about 15-20 minutes). So good… 5 stars