Looking for a crowd-pleasing appetizer that combines savory, tangy flavors with creamy richness? You’re in for a treat! This Artichoke Bruschetta and Hot Artichoke Dip recipe lets you choose between two irresistible starters. The bruschetta is light, fresh, and perfect for quick gatherings, while the hot dip is warm, melty, and deliciously comforting. Serve these at your next party or cozy night in, and watch them disappear in no time.
Let’s dive in so you can decide—are you Team Bruschetta or Team Hot Dip?
Why You’ll Love These Recipes
- Versatile: Choose between bruschetta for a fresh bite or a warm dip for a rich and creamy option.
- Packed with Flavor: With artichokes, sun-dried tomatoes, and cheese, every bite is bursting with deliciousness.
- Simple to Make: These appetizers come together quickly and are easy to prep ahead of time.
- Perfect for Any Occasion: Whether it’s a casual get-together or a holiday feast, these appetizers fit right in!
Artichoke Bruschetta
Ingredients
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Baguette or crusty bread, sliced
Hot Artichoke Dip
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
Necessary Tools
- Baking sheet
- Medium mixing bowls
- Baking dish (for the dip)
- Spatula for mixing
Ingredient Substitutions & Additions
- Cheese Variety: Try goat cheese in the bruschetta for a creamy twist or substitute the mozzarella with Gruyère in the dip.
- Freshness Boost: Add a squeeze of lemon juice to the dip for brightness.
- Herb Options: Use oregano or parsley if you don’t have basil.
- Low-Fat Option: Swap sour cream and mayonnaise with Greek yogurt for a lighter dip.
How to Make Artichoke Bruschetta
Step 1: Combine Ingredients
In a medium bowl, mix the artichoke hearts, sun-dried tomatoes, feta cheese, basil, garlic, and olive oil. Season with salt and pepper to taste. Stir until all ingredients are well combined.
Step 2: Prepare the Bread
Preheat your oven to 400°F (200°C). Place the sliced bread on a baking sheet and toast in the oven for 5-7 minutes or until lightly golden and crispy.
Step 3: Serve
Top each toasted bread slice with a generous spoonful of the artichoke mixture. Serve immediately for the best flavor and texture.
How to Make Hot Artichoke Dip
Step 1: Mix the Dip
In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, and Parmesan cheese. Add the chopped artichoke mixture from the bruschetta recipe and stir until well blended.
Step 2: Bake
Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread it evenly. Bake for 20-25 minutes, or until bubbly and golden on top.
Step 3: Serve
Serve the hot artichoke dip with tortilla chips, pita bread, or veggie sticks for dipping. Enjoy the warm, cheesy goodness!
Tips for Making Artichoke Bruschetta & Hot Artichoke Dip
- Extra Flavor in the Dip: Add a teaspoon of garlic powder or a splash of lemon juice for more depth.
- Make-Ahead Option: You can prep both the bruschetta topping and the dip mixture a day in advance. Store them in the fridge and bake or serve when you’re ready.
- Customize the Texture: For a chunkier dip, leave some pieces of artichoke and sun-dried tomato slightly larger. For a smoother spread, chop everything finely.
What to Serve with Artichoke Bruschetta & Hot Artichoke Dip
- Bruschetta: Serve with a simple salad or alongside a charcuterie board for a balanced appetizer.
- Hot Artichoke Dip: Serve with crackers, pretzel bites, or even sliced bell peppers for a variety of dipping options.
Frequently Asked Questions
Can I use fresh artichokes instead of canned?
Yes! If using fresh artichokes, cook them until tender, then chop and measure as directed.
How long will leftovers keep?
Store leftover bruschetta topping and dip in the fridge for up to 3 days in airtight containers.
Can I freeze the dip?
The dip can be frozen before baking for up to 2 months. Thaw overnight in the fridge before baking as directed.
Conclusion
These artichoke appetizers bring so much flavor and versatility to the table! Whether you opt for the fresh and zesty Artichoke Bruschetta or the warm and creamy Hot Artichoke Dip, you’ll have a winning dish that’s bound to please a crowd. Perfect for holiday gatherings, parties, or even a cozy night at home—these artichoke recipes will add delicious flair to any occasion.
Tried this recipe? Be sure to leave a review or tag me on Pinterest with your photos!
Nutritional Information (per serving)
Artichoke Bruschetta:
- Calories: ~150 kcal
- Protein: 4g
- Carbohydrates: 10g
- Fat: 10g
Hot Artichoke Dip:
- Calories: ~250 kcal
- Protein: 5g
- Carbohydrates: 6g
- Fat: 22g
Artichoke Bruschetta & Hot Artichoke Dip
Looking for a crowd-pleasing appetizer that combines savory, tangy flavors with creamy richness? You’re in for a treat! This Artichoke Bruschetta and Hot Artichoke Dip recipe lets you choose between two irresistible starters. The bruschetta is light, fresh, and perfect for quick gatherings, while the hot dip is warm, melty, and deliciously comforting. Serve these at your next party or cozy night in, and watch them disappear in no time.
Ingredients
Artichoke Bruschetta
Ingredients
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Baguette or crusty bread, sliced
Hot Artichoke Dip
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
Necessary Tools
- Baking sheet
- Medium mixing bowls
- Baking dish (for the dip)
- Spatula for mixing
Instructions
Step 1: Combine Ingredients
In a medium bowl, mix the artichoke hearts, sun-dried tomatoes, feta cheese, basil, garlic, and olive oil. Season with salt and pepper to taste. Stir until all ingredients are well combined.
Step 2: Prepare the Bread
Preheat your oven to 400°F (200°C). Place the sliced bread on a baking sheet and toast in the oven for 5-7 minutes or until lightly golden and crispy.
Step 3: Serve
Top each toasted bread slice with a generous spoonful of the artichoke mixture. Serve immediately for the best flavor and texture.
How to Make Hot Artichoke Dip
Step 1: Mix the Dip
In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, and Parmesan cheese. Add the chopped artichoke mixture from the bruschetta recipe and stir until well blended.
Step 2: Bake
Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread it evenly. Bake for 20-25 minutes, or until bubbly and golden on top.
Step 3: Serve
Serve the hot artichoke dip with tortilla chips, pita bread, or veggie sticks for dipping. Enjoy the warm, cheesy goodness!
