Warm Artichoke-Olive Dip

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READY IN: 35mins
Recipe by Dr. Jenny

Made this recipe last night that I found in an old issue of Bon Appetit. It was really easy and very good. We had to sub black olive tapenade as that was what I could find at the store and this seemed to work fine.

Ingredients Nutrition


  1. Preheat oven to 375°F
  2. Coarsely chop artichokes and 3/4 cup basil inn processor.
  3. Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
  4. Bake until hot, about 30 minutes.
  5. Garnish with basil. Serve with breads.

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