Warm Artichoke-Olive Dip

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.

• Ready In: 35 mins
• Serves: 10

Ingredients

• 1 (8 ounce) package frozen artichoke hearts, thawed
• 3⁄4 cup  packed fresh basil leaf, plus additional for garnish
• 1  cup  finely grated parmesan cheese
• 3⁄4 cup  green olive tapenade
• 1 (5 1/4ounce)  garlic and  herb cheese spread, such as Boursin
•  sliced  crusty bread

Directions

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.