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Cold Artichoke Dip w/ Homemade Garlic Crostinis
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
206
kcal
Author
Tessa the Domestic Diva
Ingredients
14 oz
can
artichoke hearts
in water, drained and chopped
2 oz
jar
pimentos
chopped
1/4
cup
green onion
sliced
2
tablespoons
lemon juice
1
tablespoon
olive oil
1
teaspoon
oregano
2
tablespoons
pecorino romano
grated , optional, omit for vegan or Whole30
Garlic Crostinis:
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
sea salt
Instructions
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.
Make Your Crostinis
Slice your bread slices into halves or quarters as desired.
Mix together the remaining crostini ingredients in a separate small bowl.
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!
Nutrition
Calories:
206
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
185
mg
|
Potassium:
19
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
115
IU
|
Vitamin C:
3.4
mg
|
Calcium:
68
mg
|
Iron:
0.4
mg