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Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Combine all ingredients in a medium sized bowl and transfer to baking dish.
  2. Bake at 350F for 30 minutes, or until browned and bubbly.