Umm, can we talk about something for a second? Just you and me?
Having a dip moment where all I want is dip and something to dip into the dip. Warm dips, cool dips, chunky or smooth dips, I love them all the same (exclusion: spicy hummus beats bowls of anything else, always). Is there such thing as a dipaholic? I could quite possibly be bordering dipoholism. Hi, I’m Cayla and I’m a dipaholic. I see this in my near future. Anywayz Ty and I went home to the best coast for a wedding a couple weeks ago, and my dear ole mamacita Laurie Lee whipped up a “Thanksgiving” esque din din for us when we arrived, as I’ll be spending T-day with the Atha fam this year. Along with a turkey breast and stuffing came this amazeatron dip that reminded me of artichoke spinach dip, minus the spinach, with a hint of tangy saltiness from an olive tapenade mixed in. This dip packs some punch and is so, so simple to make. Dippers unite!
Mamacita’s Warm Artichoke + Olive Dip
Prep Time: <5 mins | Cook Time: 25 mins | Makes about 3-4 cups
- 1 6-oz. jar of artichoke hearts, drained, rinsed, and dried (can use thawed frozen hearts as well)
- 1/2 cup green onions, chopped
- 2/3 cup Parmesan cheese, shredded or grated
- 1/2 cup olive tapenade (also called Olive Bruschetta)
- 1 5.2-oz. package Boursin Garlic and Herb cheese (can use Light variety, but don’t use whole package)
- crusty bread for dipping (can spray with butter and grill or crisp in oven at 400 for 7-10 mins)
- Prep oven + veggies: Preheat your oven to 375 degrees. In a small baking dish, spray with Pam. Coarsely chop artichoke hearts and green onions in food processor (or by hand very finely) and combine with Parmesan, olive tapenade, and Boursin in the baking dish.
- Bake dip: Sprinkle a little extra Parmesan on top if desired and bake for 25 minutes. Serve with crusty bread. Enjoy!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!