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 cocktail hour, or for any get together.
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.
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
Be sure to see the recipe card below 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.
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.
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.
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
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 cocktails, or make if before a pasta dinner.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Creamy Artichoke Bruschetta
Prep: 20 minutes
Cook: 7 minutes
Total: 27 minutes
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.
Instructions
Preheat the oven to 350 F. Place the bread on a foil-lined baking sheet and brush or spray with olive oil.
Bake the bread for 8-10 minutes until crispy and golden; set aside.
In an electric mixer, combine the cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of Parmesan cheese.
Scoop a generous amount of the spread onto each slice of bread and sprinkle with the 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.
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
Calories: 238kcal (12%) Carbohydrates: 15g (5%) Protein: 8g (16%) Fat: 15g (23%) Saturated Fat: 4g (25%) Cholesterol: 19mg (6%) Sodium: 520mg (23%) Potassium: 58mg (2%) Sugar: 1g (1%) Vitamin A: 195IU (4%) Vitamin C: 1mg (1%) Calcium: 179mg (18%) Iron: 1.1mg (6%)
