Go Back
–+ servings
Print

Cold Artichoke Dip w/ Homemade Garlic Crostinis

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 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

  1. Preheat the oven to 375 degrees.
  2. Mix all the dip ingredients together and store in the fridge to allow the flavors to marry and marinate.

Make Your Crostinis

  1. Slice your bread slices into halves or quarters as desired.

  2. Mix together the remaining crostini ingredients in a separate small bowl.

  3. Using a pastry brush, lightly spread each side of the bread slices with the olive oil mixture and place on an ungreased cookie sheet.
  4. Place the toasts in a preheated oven for about 10-12 minutes until golden and crispy.
  5. If you would like both sides to be evenly golden, flip the toasts half way through the baking time.
  6. Serve along side the artichoke tapenade!
Nutrition Facts
Cold Artichoke Dip w/ Homemade Garlic Crostinis
Amount Per Serving
Calories 206 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 185mg8%
Potassium 19mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 115IU2%
Vitamin C 3.4mg4%
Calcium 68mg7%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.