By Becky Hardin
Published May 21, 2022
When it comes to appetizers, I want it to be cheesy and easy. This artichoke bruschetta checks both boxes, which means it’s the perfect appetizer for parties. Creamy, cheesy artichoke dip is baked onto toasted bread for a delicious finger food that adds a little extra elegance to any occasion.
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.
Ingredients1x2x3x
- ▢ 16 ounces French bread 1 loaf, cut into slices
- ▢ 16 ounces reduced-fat cream cheese 2 bricks, room temperature
- ▢ 1 cup mayonnaise with olive oil
- ▢ ¼ cup light sour cream
- ▢ 2 garlic cloves minced
- ▢ 14 ounces canned marinated artichoke hearts 1 can, drained and chopped
- ▢ ½ teaspoon garlic salt
- ▢ 1 tablespoon dried parsley
- ▢ 1 cup grated Parmesan cheese
- ▢ 1 cup shredded Parmesan cheese
- ▢ ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Place the bread on a foil-lined baking sheet and brush or spray with olive oil. 16 ounces French bread
- Bake the bread for 8-10 minutes, until crispy and golden; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of Parmesan cheese together until well combined. 16 ounces reduced-fat cream cheese, 1 cup mayonnaise with olive oil, ¼ cup light sour cream, 2 garlic cloves, 14 ounces canned marinated artichoke hearts, ½ teaspoon garlic salt, 1 tablespoon dried parsley, 1 cup grated Parmesan cheese, 1 cup shredded Parmesan cheese
- Scoop a generous amount of the spread onto each slice of bread and sprinkle with the shredded mozzarella cheese. ½ cup 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.
Equipment
- Baking Sheet
- Stand Mixer
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Artichoke Bruschetta Step by Step
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.
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.
More Party Appetizers We Love!
Swedish Meatballs Recipe
Whipped Goat Cheese Bruschetta (Caprese and Triple Berry Versions!)
Mini Cheese Ball Bites
Shrimp Cocktail
Creamy Artichoke Bruschetta
Equipment
- Baking Sheet
- Stand Mixer
Ingredients
- 16 ounces French bread 1 loaf, cut into slices
- 16 ounces reduced-fat cream cheese 2 bricks, room temperature
- 1 cup mayonnaise with olive oil
- ¼ cup light sour cream
- 2 garlic cloves minced
- 14 ounces canned marinated artichoke hearts 1 can, drained and chopped
- ½ teaspoon garlic salt
- 1 tablespoon dried parsley
- 1 cup grated Parmesan cheese
- 1 cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Place the bread on a foil-lined baking sheet and brush or spray with olive oil. 16 ounces French bread
- Bake the bread for 8-10 minutes, until crispy and golden; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of Parmesan cheese together until well combined. 16 ounces reduced-fat cream cheese, 1 cup mayonnaise with olive oil, ¼ cup light sour cream, 2 garlic cloves, 14 ounces canned marinated artichoke hearts, ½ teaspoon garlic salt, 1 tablespoon dried parsley, 1 cup grated Parmesan cheese, 1 cup shredded Parmesan cheese
- Scoop a generous amount of the spread onto each slice of bread and sprinkle with the shredded mozzarella cheese. ½ cup 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.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
