Hot Artichoke-Olive Dip

December 10, 2012

Spinach-artichoke dip has always been a favorite at our annual holiday open house, but this year I was itching to make something a bit different. I pulled out my back October/November/December copies of Bon Appetit (since there are usually a lot of good winter appetizers in those issues) and came across this recipe in the November 2010 issue. Perfect! Instead of spinach, this recipe uses basil and green olive tapenade, which gives the dip a wonderful savory/salty kick. There’s inevitably one dish that disappears before the evening is half over, and this was the winner this year!

The dip is super easy to make too: only 5 ingredients! If you don’t have a food processor for chopping the artichokes and basil, it could easily be done by hand since they doesn’t need to be minced to a paste or anything. :) Definitely give this a try if you’re looking for a tasty variation on the usual spinach-artichoke dip!

Hot artichoke-olive dip

Serves 10


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


  1. Preheat oven to 375 degrees F. Coarsely chop artichokes and ¾ cup basil in food processor. Transfer to medium bowl and mix in Parmesan, tapenade, and herb cheese.
  2. Transfer mixture to 1 or 1½ quart baking dish and bake until hot, about 30 minutes. Garnish with basil and serve with crusty bread or crackers.

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