Mediterranean Artichoke Dip Bruschetta

This Mediterranean Artichoke Dip Bruschetta is a crowd pleaser appetizer for any holiday party. I take all my favorite Mediterranean flavors like salty olives, feta cheese, and artichokes, combined with more cheese, and spread over baguette toasts. Completely irresistible!

What You’ll Love About Mediterranean Artichoke Dip Bruschetta:

One of the things I look forward to during the holidays is fun and festive appetizers. I love showing up for dinner parties to find a corner table displayed with snacks and finger foods. If anyone is looking for me, that’s where you’ll find me until dinner.

I also love anything with Mediterranean flavors, especially salty olives, creamy cheese, and artichokes. It’s a combination I can’t resist.

This Mediterranean Artichoke Dip Bruschetta is basically artichoke dip with extra goodies. It starts with cream cheese and mayo for a creamy foundation, then lots of cheese like parm, feta, and Monterey Jack. Artichokes give it awesome texture and of course you have to throw in some good briny olives.

Spread all that goodness on baguette slices, broil until bubbly, and you have a fun and easy hand-held bruschetta appetizer.

With the holidays right under our nose make sure to save this recipe for your next gathering or party. Everyone will devour and love them.

For a traditional style bruschetta try my Best Bruschetta recipe. Tomatoes simply marinated with a garlicky balsamic dressing over buttery toasts. Also irresistible!

Simple Ingredients:

• Cream cheese and Mayo- This is the foundation for the cheesy spread. You’ll want to make sure your cream cheese is very soft so you get a smooth texture.
• Artichokes- I use canned, halved artichoke hearts in water. Marinated artichokes would be fine but I find they make the cheesy spread too oily.
• Other cheese- Parmesan, Jack cheese, and feta cheese.
• Garlic- I only use one clove for just a touch of garlic flavor. I like to grate it so there are not any chunks of garlic in the artichoke dip.
• Olives- My favorite olives to use are the varietal marinated ones (purple and green) you can usually find in the deli or specialty cheese section at the grocery store.
• Parsley- I really only use this to add a pop of color and garnish at the end so it looks pretty.
• French baguette- You can usually find these in the bakery section at your local grocery store.

Substitutions or Additions:

How To Make Mediterranean Artichoke Dip Bruschetta:

See full instructions in recipe card below

Step One. In a medium bowl use a hand mixer to blend the mayo and cream cheese until smooth, then add in additional cheeses, artichokes, olives, grated garlic, and parsley. Mix with mixer until combined.

Step Two. Slice baguette into 1/2 inch pieces and place on a large sheet pan in a single layer. Spread each baguette slice with a generous amount of the artichoke spread making sure to cover the entire surface.

Step Three. Make sure broiler is preheated to high and rack is on second shelf from the top. Place bruschetta under the broiler and broil for 3-4 minutes or until the tops are golden brown and bubbly. Garnish with fresh parsley and serve.

Recipe Tip:

Common Questions:

Other Recipes You Might Enjoy:

• Cranberry Brie and White Cheddar Pull Apart Bread
• Pimento Cheese Dip
• Cranberry Pecan Cheese Ball
• Cranberry Salsa
• 3-Cheese Stuffed Mushrooms

Mediterranean Artichoke Dip Bruschetta

This Mediterranean Artichoke Dip Bruschetta is a crowd pleaser appetizer for any holiday party. I take all my favorite Mediterranean flavors like salty olives, feta cheese, and artichokes, combined with more cheese, and spread over baguette toasts. Completely irresistible!

Print Pin Rate

Course: Appetizer, Snack

Cuisine: American, Mediterranean

Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings: 30 Bruschetta’s

Calories: 85kcal

Equipment

• 1 medium mixing bowl
• hand held mixer
• 1 Large sheet pan

Ingredients

• 4 ounces softened cream cheese
• 1/2 cup mayo
• 1/2 cup grated parmesan cheese
• 1/2 cup Monterey Jack cheese
• 1/2 cup feta cheese, crumbled
• 1 can artichoke hearts, drained and chopped fine
• 1/3 cup olives such as Kalamata and Castelvetrano, roughly chopped
• 2 tbsp chopped parsley, plus more for garnish
• 1 garlic clove
• 1 French Baguette sliced 1/2 inch slices you'll want between 30-35 slices

Instructions

• Place baguette slices in a single layer on a large sheet pan. Sheet pan should fit about 30 slices. Set aside.
• In a medium mixing bowl use a hand mixer to blend the mayo and cream cheese until smooth, then add parmesan, Jack cheese, feta, artichokes, olives, 2 tbsp parsley, and grate in one garlic clove, or mince super fine. Use the hand mixer to mix until ingredients are well combined. It will still be a little chunky.
• Meanwhile heat broiler to high and position oven rack on the second shelf from the top.
• Spread about 2 tbsp of artichoke spread on each baguette slice making sure to cover the entire surface. You want the spread to be a thicker layer.
• Place bruschetta under the broiler and broil for 3-4 minutes or until the tops are golden brown and bubbly. Garnish with fresh parsley and serve.

Notes

Tip:

 

• For toastier bread- If you like your bruschetta on the crunchier side, pre toast the bread pieces under the broiler for 1-minute or until golden. Flip and do the same on the other side, then spread your artichoke dip over each bread piece. You’ll still want to broil the tops.

 

Substitutions:

 

• Artichokes- If you don’t care for artichokes you can swap them out for hearts of palm. Frozen, thawed spinach will also work just make sure to squeeze out the excess moisture.
• Cheese- Other cheese that will work for this recipe is mozzarella, sharp cheddar, gruyere cheese, or Italian blend. Note: These cheeses do not replace the cream cheese for this recipe.
• Garlic- If you want it more garlicky add more to taste.
• Bread- You’ll want to use a hearty crusty bread so it holds up well with the artichoke spread. Any kind of artesian style bread would work great.

 

Common Questions:

 

Can I make this bruschetta ahead of time?

These can be assembled 1-hour before serving, but you’ll want to broiler them just before you plate and serve them to your guests so the artichoke spread is still warm.

Does the bread get soggy if these set out too long?

No. The ingredients we use will not make the bread soggy. However, the longer they sit out the bread will be less crisp and more chewy.

Is it worth it to save artichoke dip bruschetta leftovers?

Yes! I tested this and they are absolutely wonderful reheated. Place any leftovers in a sealed container in a single layer (although I did stack some of mine and it was fine) and place in the refrigerator up to two days. When ready to eat, preheat oven to 375℉. Place as many bruschetta’s as you like on a sheet pan or pizza pan with holes. Bake until hot and bubbly, about 5-6 minutes. They are awesome!

 

Nutritional facts include 1 assembled bruschetta.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 85kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 209mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 0.03mg | Calcium: 55mg | Iron: 0.3mg

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