This recipe is a twist on the standard Spinach Artichoke Dip. I found the recipe my big folder of torn out recipes, that I have yet to make. It came from an old Bon Appetit magazine but I have no idea what month since I ripped the page out. It was so easy to make and very tasty. I served mine with pita chips instead of bread and it worked perfect. If you have an artichoke fetish like me you will love this dip!
WARM ARTICHOKE-OLIVE DIP
1 8 ounce package frozen artichoke hearts, thawed (I used canned)
3/4 packed fresh basil leaves, plus additional for garnish
1 cup finely grated Parmesan cheese
3/4 cup green-olive tapenade
1 5.2 ounce garlic and herb cheese (such as Boursin)
Assorted sliced crusty breads
Preheat oven to 375 degrees. Coarsely chop artichokes and basil in food processor. transfer mixture to a 4 cup baking dish; mix in Parmesan, tapenade, and herb cheese. Bake until hot, about 30 minutes. Garnish with Basil. Serve with breads.