While I have a traditional paleo hot artichoke dip, this dip is just as delicious and heart healthy! it is perfect for hot weather dayswhen an oven seems like too much.
I love how a few simple ingredients can marry and create something so divine. This tapenade has an Italian flare, and any guest would be 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!
Cold Artichoke Dip w/ Homemade Garlic Crostinis
- 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 or dairy allergy
- 6 slices favorite gluten free or Paleo bread I used Udis Chia-Millet, or a gluten free baguette, sliced thinly
- 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!
Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!