Well, that Angie over at The Novice Gardener, she sure knows how to throw a party! I had so much fun last week at Fiesta Friday that I thought I would go again! Wow, we feasted like you wouldn’t believe and I met so many really amazing fellow bloggers. What a hoot! So, for some inspiration about what to bring, I hit my big binders…I don’t know if you have any of these, but they are the ones you have been filling up for years with recipes torn out of magazines and newspapers; photocopies of recipes your friends and colleagues have given you and the like…you know! When my eyes landed on this recipe, I knew I had my dish. When my husband and I entertain, we love to serve an array of appetizers, so I am always on the hunt for something new and interesting. This dip is perfect for a party! It is very similar to our favourite warm artichoke dip that we order at one of the restaurants around here. The difference is that this one has tons of zesty basil instead of spinach and the olives impart a more bold, earthy flavour. The original recipe called for green olive tapenade. I couldn’t find any so I used marinated, giant, green Sicilian olives and just chopped them in the food processor. It also called for frozen artichoke hearts, which I couldn’t find either. The marinated artichoke hearts that I used worked great. It also called for a soft, fresh cheese like Boursin. I don’t know if everyone reading this post is familiar with this over-the-top scrumptious cheese from France, so I have included a picture of it at the bottom of the post.
This recipe was from a Bon Appétit magazine. I don’t know which year or month, because it’s from the binder that I started long before I had ever dreamed of blogging, not thinking that I would have to reference it one day.
Happy Fiesta Friday! I hope you enjoy the dip!
1 cup marinated artichoke hearts, drained
¾ cup packed fresh basil leaves
1 cup finely grated Parmesan cheese
¾ cup green olive tapenade or good quality marinated green olives
1 5.2- ounce garlic and herb fresh cheese, such as Boursin
Extra basil for garnish
Sliced baguette or your favourite crackers
Preheat oven to 375°.
Add artichoke hearts and basil leaves to food processor and chop coarsely.
Remove this mixture to a 4 cup baking dish.
If using green olives rather than the tapenade, place olives in the food processor and chop coarsely. Add this or the tapenade to the previous mixture.
Add Parmesan and Boursin to the mixture and stir gently with a wooden spoon.
Bake until hot, about 30 minutes.
Garnish with additional basil.
Serve with bread slices or crackers.