Ready for one of the easiest appetizers of all time? Well friends, here it comes. I was craving artichoke dip after devouring it post-bar last weekend during a Bachelorette party. It was creamy, delicious and the best food I have ever eaten. I'm sure it didn't have anything to do with the fact I slung back a few shots and a couple (hundred) beers.
So last night I wanted to re-create things a bit. I didn't have the recipe from the other night but I did have a good idea of what was in there. I have to say, this version has a bit more flavor (if I'm remembering correctly--it's a bit foggy) due to the red pepper flakes. This recipe would be perfect for entertaining or like we had it, on a random Wednesday night with a big salad.
Easy Artichoke Bread
8 oz cream cheese (1/3 the fat is okay)
8 oz marinated artichokes, chopped
1 cup parmesan cheese + 2 tablespoons or so for topping
1/2 teaspoon Season All Salt
15 cracks of black pepper (or about 1/8 of a teaspoon)
A large pinch of red pepper flakes
3/4 teaspoon of dried parsley
1 loaf of ciabatta bread
Start by preheating the oven to 400 degrees.
Combine the cream cheese (it's easier if it's at room temp), artichokes, parmesan cheese, Season All Salt, pepper, red pepper flakes and dried parsley. Stir until fully combined.
Cut the ciabatta bread in half and spread the artichoke dip over the inside of the loaf. Sprinkle with additional parmesan cheese.
Place on a baking sheet and put into the oven for 25 minutes. After 25 minutes, check to see how it is doing. Bake until the top starts to turn golden brown and is heated through.
Slice into strips and enjoy!
Recipe by: Mrs. Schwartz
**Note, if you don't want to serve the dip ON the bread, you can put it in a baking dish and bake for about 20 minutes or until the top turns golden brown and is heated through. Serve with chips or sliced crusty bread.**