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Cold Artichoke Dip w/ Homemade Garlic Crostinis

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 206kcal
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: 206kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 185mg | Potassium: 19mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 3.4mg | Calcium: 68mg | Iron: 0.4mg