I created this artichoke bruschetta as a game day snack and it quickly became one of my go-to Fancy Appetizers because it also bakes into a gooey hot dip that always has guests asking for the recipe.

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I always bring my artichoke bruschetta when I want something that looks like a party trick but ain’t really complicated. The artichoke hearts have this bright, briny bite that gets people guessing, and paired with melted mozzarella cheese it becomes absolute crowd bait.

I stash it for Football Food nights, yet I wouldn’t blink to serve it at a fancier gathering when folks show up. People hover, try to guess the secret, then act surprised when I tell them how simple it is.

I like that little moment, makes me feel clever, even if it’s not a secret.

Ingredients

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Artichoke hearts: tender, slightly nutty, high in fiber and antioxidants, mild tang.
Cream cheese: rich and creamy, adds fat and protein, makes dip super silky.
Parmesan: salty sharp bite, umami booster, adds calcium and savory depth.
Mozzarella: melts gooey, mild milky flavor, gives stringy cheese pull everyone loves.
Garlic: punchy aromatics, low cal, offers anti inflammatory compounds and big flavor.
Lemon juice: brightens, adds zip and acidity, balances richness, small vitamin C boost.
Olive oil: fruity fat, heart healthy monounsaturated fats, helps roasting and mouthfeel.
Baguette: crunchy vehicle, carbs for scooping, toast for contrast and extra crunch.

Ingredient Quantities

1 (14 ounce) can artichoke hearts, drained and roughly chopped

8 ounces cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream or plain Greek yogurt

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese (use for hot dip or sprinkle for bruschetta)

2 cloves garlic, minced

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1/4 cup chopped fresh parsley or basil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Pinch red pepper flakes, optional

1 baguette, sliced for toasting or crostini

1 tablespoon butter or extra olive oil for toasting

Optional 1 cup chopped spinach, cooked and well drained for a spinach artichoke version

Optional 1/4 cup chopped sun dried tomatoes or roasted red peppers for a fresher bruschetta vibe

How to Make this

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1. Preheat your oven to 375 F if you want a hot dip, or turn the oven to broil if you plan to do bruschetta; slice the baguette about 1/2 inch thick, toss slices with butter or a little olive oil and lay on a baking sheet, toast 6 to 8 minutes until golden (or broil 1 to 2 minutes watching closely).

2. If using spinach, cook it down in a skillet with a tiny pinch of salt until wilted, then squeeze out as much water as you can with a towel or cheesecloth so the dip wont get soupy.

3. Roughly chop the drained artichoke hearts (or pulse a few times in a food processor for a finer texture), and put them in a mixing bowl with the softened cream cheese, mayonnaise, sour cream or Greek yogurt, grated Parmesan, half the mozzarella, minced garlic, lemon juice, 2 tablespoons olive oil, chopped parsley or basil, kosher salt, black pepper and a pinch of red pepper flakes if you like heat; add the drained spinach and/or chopped sun dried tomatoes or roasted red peppers here if using.

4. Mix everything together with a spatula or electric mixer until smoothish and evenly combined, scraping the bowl; taste and adjust salt, lemon or pepper — a little extra lemon brightens the whole thing.

5. For hot artichoke dip: transfer the mixture to an oven safe baking dish, smooth the top, sprinkle remaining mozzarella over it and bake at 375 F for 18 to 25 minutes until bubbly and golden; if you want more brown, pop it under the broiler for 1 to 2 minutes but watch it so it dont burn.

6. For bruschetta: spoon or pipe the mixture onto the toasted baguette slices, sprinkle a little mozzarella on top and broil 1 to 2 minutes until the cheese melts and edges get a touch of color; you can also serve the spread chilled on crostini for a fresher bite.

7. Right before serving drizzle a little extra virgin olive oil over the dip or bruschetta, scatter more chopped parsley or basil and give one last tiny squeeze of lemon for brightness.

8. Serve the hot dip with extra toasted baguette, crackers or crudites and serve bruschetta warm so the cheese is melty; leftovers keep covered in the fridge for 3 to 4 days and reheat in a 350 F oven until warmed through.

Equipment Needed

1. Oven with broil setting (you’ll use 375 F for the hot dip or broil for bruschetta)
2. Baking sheet or rimmed sheet pan for toasting the baguette slices
3. Oven safe baking dish (about 8×8 or similar) for the hot artichoke dip
4. Large mixing bowl
5. Rubber spatula and wooden spoon for stirring and scraping the bowl
6. Electric hand mixer or a sturdy whisk if you dont have one
7. Skillet or sauté pan to wilt spinach if using it
8. Chef’s knife and cutting board for chopping artichokes, herbs and peppers
9. Clean towel or cheesecloth to squeeze out spinach, plus measuring cups and spoons

FAQ

Can I make this ahead of time? Yes, no problem. You can mix the dip the day before, cover and chill up to 24 hours, then bake 20 to 30 minutes at 350°F (175°C) until hot and bubbly. If you already baked it, store in the fridge and reheat 15 to 20 minutes at 350°F. For bruschetta, toast the bread right before serving so it stays crunchy.

Why does my dip get watery and how do I stop it? Usually from wet artichokes or spinach. Squeeze excess moisture out with paper towels, pat the chopped artichokes dry, and if using spinach squeeze it until almost dry. Use full fat cream cheese for a firmer result, and avoid overdoing the sour cream or yogurt.

How do I get a golden, bubbly top without burning it? Stir most of the mozzarella into the dip, reserve a handful to sprinkle on top. Bake at 350°F (175°C) until hot, then broil 1 to 2 minutes to brown the top. Watch it the whole time, broiling can go from perfect to burned fast. Also put the oven rack 6 to 8 inches from the broiler.

Can I make a lighter version? Yep. Swap sour cream for plain Greek yogurt and use light mayo, or cut the cream cheese by half and add more yogurt. Texture and richness will change, but it still tastes great. Add extra lemon juice or herbs to boost flavor if it gets too mild.

Any tips for serving as bruschetta instead of dip? Toast baguette slices in a skillet with butter or brush with olive oil and bake till golden. Rub warm toasts with a garlic clove for extra flavor. Spoon hot dip on each slice, sprinkle chopped parsley or basil and optional sun dried tomatoes or roasted red peppers for freshness. Serve immediately so bread stays crisp.

Can I freeze it? Yes, the dip freezes fine. Cool completely, put in a freezer proof container up to 2 months. Thaw in the fridge overnight and reheat in the oven at 350°F until hot. Do not freeze the crostini, they get soggy.

Artichoke Bruschetta {or} Hot Artichoke Dip Recipe Substitutions and Variations

Artichoke hearts: swap canned for frozen artichoke quarters (thaw and drain) or jarred marinated hearts, just drain extra oil; same volume works, flavor will be brighter with marinated ones, a little saltier sometimes.
Cream cheese: use Neufchâtel 1 for 1 for lower fat but same texture, or blend whole-milk ricotta until super smooth and add a tsp olive oil or a spoon of Greek yogurt to mimic creaminess.
Parmesan cheese: sub Pecorino Romano or aged Asiago, both grate fine and use slightly less if Pecorino cause it’s saltier, you still get that sharp nutty bite.
Baguette for toasting: use ciabatta, sourdough, or even sturdy pita rounds or crackers if you’re short on time, toast the same way and it works great.

Pro Tips

– Drain and dry everything well. Seriously, squeeze the spinach and pat the artichokes and sun dried tomatoes with a towel so the dip doesnt get soupy. If it still seems wet, let the mixed dip sit in the fridge for 20–30 minutes and blot any liquid that rises to the top.

– Use room temp cream cheese and beat it. Cold cream cheese makes lumps, so let it soften and beat until smooth before folding in the chunky stuff. If it’s too stiff add a tablespoon of yogurt or milk, not a ton, just enough to loosen.

– Save some cheese for the top. Mix half the mozzarella in, then sprinkle the rest on right before baking or broiling so you get that melty, browned crust. Watch the broiler like a hawk, it goes from perfect to burned in seconds.

– Toast the bread separate from the topping. Toast crostini until well golden and let them cool on a rack, then spoon or pipe the spread on right before serving so the bread stays crisp. If you want softer bites, toast lighter and top immediately.

– Make ahead smartly. You can mix the dip a day ahead to let flavors meld, but keep the topping cheese and bread separate until serving. Reheat leftovers gently in a 325 F oven to keep texture, dont nuked it or it gets rubbery.

Artichoke Bruschetta {or} Hot Artichoke Dip Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created this artichoke bruschetta as a game day snack and it quickly became one of my go-to Fancy Appetizers because it also bakes into a gooey hot dip that always has guests asking for the recipe.

Servings

servings

Calories

447

kcal

Equipment: 1. Oven with broil setting (you’ll use 375 F for the hot dip or broil for bruschetta)
2. Baking sheet or rimmed sheet pan for toasting the baguette slices
3. Oven safe baking dish (about 8×8 or similar) for the hot artichoke dip
4. Large mixing bowl
5. Rubber spatula and wooden spoon for stirring and scraping the bowl
6. Electric hand mixer or a sturdy whisk if you dont have one
7. Skillet or sauté pan to wilt spinach if using it
8. Chef’s knife and cutting board for chopping artichokes, herbs and peppers
9. Clean towel or cheesecloth to squeeze out spinach, plus measuring cups and spoons

Ingredients

1 (14 ounce) can artichoke hearts, drained and roughly chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (use for hot dip or sprinkle for bruschetta)
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/4 cup chopped fresh parsley or basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch red pepper flakes, optional
1 baguette, sliced for toasting or crostini
1 tablespoon butter or extra olive oil for toasting
Optional 1 cup chopped spinach, cooked and well drained for a spinach artichoke version
Optional 1/4 cup chopped sun dried tomatoes or roasted red peppers for a fresher bruschetta vibe

Directions

Preheat your oven to 375 F if you want a hot dip, or turn the oven to broil if you plan to do bruschetta; slice the baguette about 1/2 inch thick, toss slices with butter or a little olive oil and lay on a baking sheet, toast 6 to 8 minutes until golden (or broil 1 to 2 minutes watching closely).
If using spinach, cook it down in a skillet with a tiny pinch of salt until wilted, then squeeze out as much water as you can with a towel or cheesecloth so the dip wont get soupy.
Roughly chop the drained artichoke hearts (or pulse a few times in a food processor for a finer texture), and put them in a mixing bowl with the softened cream cheese, mayonnaise, sour cream or Greek yogurt, grated Parmesan, half the mozzarella, minced garlic, lemon juice, 2 tablespoons olive oil, chopped parsley or basil, kosher salt, black pepper and a pinch of red pepper flakes if you like heat; add the drained spinach and/or chopped sun dried tomatoes or roasted red peppers here if using.
Mix everything together with a spatula or electric mixer until smoothish and evenly combined, scraping the bowl; taste and adjust salt, lemon or pepper — a little extra lemon brightens the whole thing.
For hot artichoke dip: transfer the mixture to an oven safe baking dish, smooth the top, sprinkle remaining mozzarella over it and bake at 375 F for 18 to 25 minutes until bubbly and golden; if you want more brown, pop it under the broiler for 1 to 2 minutes but watch it so it dont burn.
For bruschetta: spoon or pipe the mixture onto the toasted baguette slices, sprinkle a little mozzarella on top and broil 1 to 2 minutes until the cheese melts and edges get a touch of color; you can also serve the spread chilled on crostini for a fresher bite.
Right before serving drizzle a little extra virgin olive oil over the dip or bruschetta, scatter more chopped parsley or basil and give one last tiny squeeze of lemon for brightness.
Serve the hot dip with extra toasted baguette, crackers or crudites and serve bruschetta warm so the cheese is melty; leftovers keep covered in the fridge for 3 to 4 days and reheat in a 350 F oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.