 |
While I haven’t given you a traditional hot artichoke dip yet, this dip is just as delicious and heart healthy! I love how a few simple ingredients can marry and create something so divine. This tapenade has an Italian flare, and any guest would happy to gobble this down as an appetizer. I love to eat it for a quick snack too, and since my husband won’t touch artichokes (silly man!) it means I get more for myself! This is thrown together in 10 minutes, and does even better as it marinates in the fridge. Enjoy!
Dip:
14 oz can artichoke hearts in water, drained and chopped
2 oz jar chopped pimentos
1/4 cup sliced green onion
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon oregano
2 tablespoons grated pecorino romano (optional, omit for vegan diet or cow/dairy allergy)
Crostinis:
6 slices favorite gluten free bread (I used Udis Chia-Millet), or a gluten free baguette, sliced
1/4 cup olive oil
4 cloves garlic, minced
1/8 teaspoon salt
Preheat the oven to 375 degrees. Mix all the dip ingredients together and store in the fridge to allow the flavors to marry and marinate. Slice your bread slices into halves or quarters as desired. Mix together the remaining crostini ingredients. Using a pastry brush, lightly spread each side of the bread slices with the olive oil mixture and place on an ungreased cookie sheet. Place the toasts in a preheated oven for about 10-12 minutes until golden and crispy. If you would like both sides to be evenly golden, flip the toasts half way through the baking time. Serve along side the artichoke tapenade!
This recipe was shared on Natural Living Monday, Make Your Own Monday, Mostly Homemade Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasteful Tuesday, Hearth & Soul, Traditional Tuesday, Tuesday Greens, Waste Not Want Not, GF Wednesday, Seasonal Celebration, Whole Foods Wednesday, Real Foods Wednesday, Healthy 2Day Wednesday, Eco Kids Tuesday, Well Fed Wednesday, Frugal Days Sustainable Ways, Wildcrafting Wednesday, Full Plate Thursday, Tasty Traditions, Pennywise Platter, Simple Lives Thursday, Wellness Weekend, GF Friday, Whole Foods Friday,
|
When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
This looks perfect for today! It’s sooo hot here in Cali and this looks so yummy and refreshing!!! Great recipe. Easy too, which we all love right!
Have a great weekend Tessa!
If it ever warms up here, this will taste even better on a hot day Amber!
What is not to love about Artichokes! This looks delicious – a great snack or appetizer!
it really is amazing….i wasn’t drawn to the recipe, but once I made it, i was in heaven! Everyone who tastes it loves it too!
Looks divine! Thanks so much for sharing!
Glad to find a use for that jar of artichokes in my pantry. Please share this on my foodie friday linky today.
Your dip looks delicious. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
My husband doesn’t like artichokes either, but I love them! Your dip looks so delicious, and I’d just love it with those wonderful garlic crostini.
We all love artichokes and your dip looks fantastic! I have been saving money by buying frozen artichokes, so what was a treat has turned into a regular feature.
I’m looking forward to trying your dip.
OOOOOHHHH that looks SO good!!! I’m totally printing this out for future use!!
Found you off the Waste not Want Not linky.
Love artichokes!
Thank you for sharing this delicious recipe with us at the Hearth and Soul hop. I like that it uses store cupboard ingredients. I’ve pinned it to my Appetizers board.
Yum, yum, yum! Thanks for sharing on Tuesday Greens!
Oh, I will be trying this soon! YUM Thanks for sharing at Gluten Free Fridays. Got it pinned and tweeted!