| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cups artichoke hearts, coarsely chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper
- 1/4 cup breadcrumbs
- 1 baguette, cut into 1/2-inch slices
Instructions
- Preheat the oven to 375 degrees F.
- Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl. Top with the breadcrumbs and cover with aluminum foil.
- Bake until golden and bubbly, 30 minutes.
- Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes.
- Allow the dip to cool slightly. Serve with the toasts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 572 |
| Total Fat | 38 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 19 g |
| Cholesterol | 32 mg |
| Sodium | 1003 mg |
Reviews
I love this dip, I even made it vegan and gluten free and it was delicious. Thanks Nancy.
I saw Nancy make this dip this morning and thought it would be nice to try on a winter’s day. It was delicious. Want to try the rustic plum tart tomorrow!
I saw Nancy make this one morning and I had company coming that afternoon, I ran to the store picked up the few ingredients. Its delicious. !! I used shredded parmesan cheese & it was still great. I cut a baguette on a diagonal, thin slices and toasted in frying pan with olive oil. Served warm with the dip. It was a BIG hit. Thanks Nancy