Creamy Artichoke Bruschetta

4.67 from 6 votes

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.

Prep Time20

Cook Time7

Total Time27

Course: Appetizer

Cuisine: American

Servings: slices

Author: Becky Hardin

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

You can also serve this as a dip. Bake for around 15 minutes at 350 degrees, until melty and bubbly.

Nutrition