By: Becky Hardin
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Artichoke Bruschetta is a simple and delicious appetizer that’s just perfect for parties. Creamy, cheesy artichoke dip is baked onto toasted bruschetta for a delicious finger food. Serve these before dinner, at co*cktail hour, or for any get together.
Table of Contents
Artichoke Dip Bruschetta
This easy artichoke bruschetta recipe is creamy, cheesy, and delicious. Crispy, toasted bread is topped with a cream cheese artichoke dip, and then baked to perfection!
It’s a great appetizer for any occasion, and it’s so quick and easy to make. It will look beautiful passed around your next party as a finger food, or served before your favorite Italian dinner.
You can even serve the creamy dip and toasted bread side by side instead, if you prefer a dipping situation.
Why You’ll Love this Cheesy Bruschetta Recipe:
- FLAVORFUL: If you love artichoke dip, then you’ll love the flavor of this artichoke bruschetta. Cheesy and garlicy!
- QUICK AND EASY: This recipe is so quick to put together, with just a few steps. It’s great for last minute appetizers.
- PARTY FOOD: Bruschetta is perfect for any party. You can make a lot to feed and crowd, and they look so classy.
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Ingredients
- Cream Cheese: I used reduced fat, and it works great. Make sure it’s softened before mixing.
- Bread: I like using French bread for this artichoke bruschetta recipe. Cut it into medium-sized slices.
- Mayonnaise: I used mayo with olive oil, which has fewer calories than regular mayo.
- Sour Cream: Light sour cream works really well and keeps the calories lower.
- Artichoke Hearts: I recommend using marinated artichoke hearts for the best flavor. Make sure they are drained well and chopped into bite-sized pieces.
- Cheese: In addition to the cream cheese, add shredded Parmesan and Mozzarella to the artichoke dip mixture.
- Garlic: Use minced garlic cloves and some garlic salt.
- Parsley: I like to add fresh, chopped parsley, but you can skip it if you prefer.
How to Make Artichoke Bruschetta
You can jump to the recipe card for full ingredients & instructions!
- Slice French bread into medium-thick pieces, and bake at 350F until crispy.
- Combine the rest of the ingredients in a mixer to make the creamy artichoke dip.
- Spread the mixture onto each slice of bread (as much as you like, don’t be shy).
- Put the bruschetta in the oven and broil until the cheese is hot and bubbly.
- Serve immediately and enjoy!
What Is Bruschetta?
Traditional bruschetta (pronounced brusk-ETTA) is toasted Italian bread drenched in olive oil, served with garlic and tomatoes. Our version uses French bread for larger servings, and swaps out the tomatoes for creamy artichoke dip.
What kind of bread should I use?
Use a hearty bread that will hold up when loaded with artichoke dip. You want something that will crisp up nicely in the oven. I like using French bread because you can make larger slices, but still make enough for a crowd of people. You can also use sourdough, Italian bread, or ciabatta.
Is bruschetta served hot or cold?
This creamy artichoke bruschetta is best served hot. This will make sure the bread is crispy, and the flavors really come out when warm. However, you can serve it cold too. The dip tastes delicious cold, and you can scoop it onto a slice of bread and enjoy as is.
What else can I add to this dip?
Try adding spinach, diced tomatoes, sun-dried tomatoes, caramelized onions, or roasted red peppers into the cheesy artichoke mixture.
Tips!
- Slice the bread at an angle for maximum surface area.
- Gently rub the garlic clove over the bread slices, for an extra kick of flavor.
- Mayonnaise made with olive oil has fewer calories than traditional mayo, and has a richer flavor.
- Don’t be shy when spreading on the artichoke bruschetta mixture!
Can you serve the artichoke dip without the toast?
The artichoke bruschetta spread is also great as a regular dip! If you choose to make it that way, follow the instructions below but just warm in a baking dish in the oven for about 20 minutes until the cheese is bubbly and delicious. You can use toasted bread slices to dip, or your favorite crackers/chips.
I also recommend trying this baked spinach artichoke dip.
Can I make artichoke bruschetta ahead of time?
These are best eaten hot and fresh, straight out of the oven. But you can easily make the artichoke dip mixture ahead of time, and keep it in the fridge until you’re ready to assemble the bruschetta.
More bruschetta recipes we love
- Classic Tomato Bruschetta
- Whipped Goat Cheese Bruschetta
- Peach and Strawberry Bruschetta
This cheesy, creamy artichoke bruschetta recipe will be a hit with all your party guests. Nothing is better than a quick, easy, delicious appetizer that can feed a crowd! Pair it with your favorite co*cktails, or make if before a pasta dinner.
More party appetizers to try
- Cheeseburger Stuffed Jalapeno Poppers
- Ham Roll Ups
- French Onion Dip Mini Bread Bowl
- Whipped Goat Cheese Crostini
- Fried Blue Cheese Stuffed Olives
- Hot Bacon Feta Dip
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Creamy Artichoke Bruschetta
4.67 from 6 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 7 minutes minutes
Total: 27 minutes minutes
Serves16 slices
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Artichoke Bruschetta is a simple and delicious appetizer that's just perfect for parties. Creamy, cheesy artichoke dip is baked onto toasted bruschetta for a delicious finger food.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 16 ounces French bread 1 loaf, cut into slices
- 16 ounces reduced-fat cream cheese 2 bricks, room temperature
- 1 cup mayonnaise with olive oil
- ¼ cup light sour cream
- 2 garlic cloves minced
- 14 ounces canned marinated artichoke hearts 1 can, drained and chopped
- ½ teaspoon garlic salt
- 1 tablespoon dried parsley
- 1 cup grated Parmesan cheese
- 1 cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
Recommended Equipment
Instructions
Preheat oven to 350°F. Place the bread on a foil-lined baking sheet and brush or spray with olive oil.
16 ounces French bread
Bake the bread for 8-10 minutes, until crispy and golden; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of Parmesan cheese together until well combined.
16 ounces reduced-fat cream cheese, 1 cup mayonnaise with olive oil, ¼ cup light sour cream, 2 garlic cloves, 14 ounces canned marinated artichoke hearts, ½ teaspoon garlic salt, 1 tablespoon dried parsley, 1 cup grated Parmesan cheese, 1 cup shredded Parmesan cheese
Scoop a generous amount of the spread onto each slice of bread and sprinkle with the shredded mozzarella cheese.
½ cup shredded mozzarella cheese
Broil in the oven for 5-7 minutes until cheese is bubbly and slightly browned on top. Watch closely to avoid burning.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Slice the bread at an angle for maximum surface area.
- Gently rub the clove over the bread slices, for an extra garlic hit.
- Mayonnaise made with olive oil has fewer calories than traditional mayo, and has a richer flavor.
- Don’t be shy when spreading your topping on the bread!
- Don’t be afraid to try different flavor combinations. Stir sun-dried tomatoes or roasted red peppers into the mixture before spreading to add even more flavor.
- You can also serve this as a dip. Bake for around 15 minutes at 350 degrees, until melty and bubbly.
Nutrition Information
Serving: 1slice Calories: 326kcal (16%) Carbohydrates: 20g (7%) Protein: 10g (20%) Fat: 22g (34%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 7g Monounsaturated Fat: 5g Trans Fat: 0.03g Cholesterol: 36mg (12%) Sodium: 773mg (34%) Potassium: 144mg (4%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 560IU (11%) Vitamin C: 6mg (7%) Calcium: 198mg (20%) Iron: 1mg (6%)
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