Warm Artichoke Spread Recipe
Make Warm Artichoke Spread Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Artichoke Spread
Bruschetta Toasts
Garnish & Serving
Method
Artichoke Spread
- 1
- 2
Drain and chop artichokes
Open the 14 oz can of artichoke hearts and drain thoroughly. Pat the artichokes dry with paper towels to remove excess moisture, then roughly chop into 1/2" pieces. Set aside.
- 3
Soften and combine base
In a medium mixing bowl, use a fork or spatula to beat the 8 oz softened cream cheese until smooth. Add 0.33 cups mayonnaise, 2 tbs fresh lemon juice, 1 tbs olive oil, and the minced garlic. Stir until well combined and creamy.
- 4
Season and add cheeses
Fold in 0.5 cups grated Parmesan and 0.5 cups shredded mozzarella. Season the mixture with 1 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes (optional). Taste and adjust salt/pepper if desired.
- 5
Finish the spread
Fold the chopped artichoke hearts into the cheese mixture until evenly distributed. Transfer the mixture to the prepared baking dish, smoothing the top with a spatula. If you like a cheesier top, sprinkle an additional 1-2 tbs mozzarella or Parmesan on top.
- 6
Bake
Bake in the preheated 375°F oven for 18–22 minutes, until the spread is hot and bubbly. If you want a browned top, switch the oven to broil for 1–2 minutes at the end—watch closely to avoid burning.
Bruschetta Toasts
- 7
Prepare baguette
While the spread bakes, arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 2 tbs extra-virgin olive oil.
- 8
Toast the slices
Toast the oiled baguette slices in the oven (on a rack below the baker with the spread or on a separate rack) at 375°F for 8–10 minutes, flipping once halfway, until golden and crisp. For a quicker crisp, you can broil the slices 1–2 minutes per side—watch them closely.
- 9
Alternative stovetop
If you prefer, toast the slices in a dry skillet over medium heat 1–2 minutes per side until golden and warmed through.
Garnish & Serving
- 10
Garnish the hot dip
When the spread is out of the oven, sprinkle the top with the 2 tbs chopped fresh parsley and 2 tbs extra grated Parmesan. If desired, drizzle a thin ribbon of olive oil over the surface and add a few extra red pepper flakes for heat.
- 11
Serve
Place the baking dish of warm artichoke spread on a serving board with the toasted baguette slices arranged around it. Serve with lemon wedges (2 pieces) on the side so guests can squeeze a little extra lemon over their toast if they like.
- 12
Storage & reheating
Leftovers: cover and refrigerate up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through, or microwave in short bursts. Refresh toasted slices in the oven for a few minutes to re-crisp before serving.
