Artichoke & Olive Bruschetta Hot Cheese Dip

Move over, Spinach Artichoke Dip. There’s a new app in town. This extraordinary entertaining idea is super easy and loaded up with best loved Meditteranean flavors—sure to be a tasty conversation piece.



1 1/2 cups shredded mozzarella, plus extra for serving
1/4 cup DeLallo Grated Parmesan
8 ounces cream cheese, softened
1 cup sour cream
1/2 cup DeLallo Olive Bruschetta, drained of excess oil
1/2 cup DeLallo Artichoke Bruschetta, drained of excess oil
1 clove garlic, minced
2 tablespoons fresh torn basil, for serving


1 loaf crusty Italian bread, sliced 
DeLallo Extra Virgin Olive Oil, for drizzling
DeLallo Natural Sea Salt

Check out these great dip bowls 



Preheat oven to 350˚F.
Combine all dip ingredients in a small oven-proof baking dish. Mix well. Bake for 40 minutes, or until bubbly and top browned.
Arrange bread slices on a large baking sheet. Drizzle with olive oil and sprinkle with sea salt. Bake alongside cheese dip until golden brown for last 10-12 minutes. Remove dip and toasts from the oven.
Top dip with extra shredded mozzarella and fresh torn basil. Serve with Italian toasts.


As an Amazon Associate I earn from qualifying purchases.

Post a Comment