A classic bruschetta is perfect for appetizers, and I am obsessed with spinach artichoke dip in any form. So this cream cheese artichoke bruschetta is my favorite for parties, cocktails, and pre-dinner snacking. It’s so quick to throw together, and yet it looks beautiful and fancy. I also love to serve the creamy dip and toasted bread side by side instead, because sometimes dipping just more fun!
Ingredients for Artichoke Dip Bruschetta
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. You can also use sourdough, Italian bread, or ciabatta. Mayonnaise: I used mayo with olive oil, which has fewer calories than regular mayo. But regular or lite versions work too. 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.
Try adding spinach, diced tomatoes, sun-dried tomatoes, caramelized onions, or roasted red peppers into the cheesy artichoke mixture if you like.
Tips for Success
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. Don’t be shy when spreading on the artichoke bruschetta mixture! I also love to use the artichoke bruschetta spread as a regular dip! If you choose to make it that way, follow the instructions below, but just warm it 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.
How to Store and Reheat
The finished bruschetta is best served right away, but the artichoke dip can be made and stored in the refrigerator for 2 days.
Serving Suggestions
This delicious bruschetta with cheesy artichoke dip is one of my favorite apps to serve with pasta dishes, especially my penne alla vodka. It also makes a nice, elevated addition to any charcuterie board on wine night! And when I’m really in the mood to make the freshest app, I bake my rosemary bread to use as a base.
How to Make Artichoke Bruschetta Step by Step
Toast the Bread: Preheat the oven to 350°F. Then place slices of 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 it aside. Make the Artichoke Spread In the bowl of a stand mixer fitted with the paddle attachment, beat 16 ounces of softened cream cheese, 1 cup of mayonnaise, ¼ cup of light sour cream, 2 minced garlic cloves, 1 can of marinated artichoke hearts (drained and chopped), ½ teaspoon of garlic salt, 1 tablespoon of dried parsley, 1 cup of grated Parmesan cheese, and 1 cup of shredded Parmesan cheese together until well combined. Top the Bread: Scoop a generous amount of the spread onto each slice of bread and sprinkle with ½ cup of shredded mozzarella cheese. Broil: Broil in the oven for 5-7 minutes until cheese is bubbly and slightly browned on top (watch closely to avoid burning). Serve artichoke bruschetta fresh out of the oven.
