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Prep 15 mins
Cook 30 mins
The original recipe, to which I've made adjustments, comes from a jar of artichoke tapenade. I used the tapenade, and suggest diced artichoke hearts as a suitable alternative. Scallions can be substituted for the leek. Dip goes well with toasted baguette slices, cut up veggies, or whatever pleases you.
- Combine all ingredients in a medium sized bowl and transfer to baking dish.
- Bake at 350F for 30 minutes, or until browned and bubbly.