Red & Bleu Artichoke Dip on Crostini

This is my favorite super quick, super easy, super impressive, super delicious appetizer.  Or meal. Or stuffing for chicken. You’re going to want to try it all ways. And then you should always keep these ingredients on hand so you can make this last minute and tell people it’s just something you threw together. Because you did. It’s that easy.

Directions

In a large skillet (with lid) over medium heat, drizzle olive oil and add pinch of red pepper flakes (adjust to preference), and heat until slightly fragrant.

Add artichoke hearts, roasted red peppers, & garlic, and season with salt and pepper. 

Cook until almost all liquid is cooked out and remove from heat.  Add basil and bleu cheese, stir, cover, and let stand for 5-7 minutes or until all cheese is melted.

CROSTINI:

Slice bread about 1/2 inch thick, lay on a baking sheet, brush with melted butter, sprinkle with salt and pepper, and broil on low until golden brown, rotating pan about halfway through. Turn slices over, and repeat process until both sides are evenly toasted.  Let cool enough to handle, then arrange on a platter.

Stir dip to distribute cheese evenly, then transfer to a serving dish and serve with crostini.

If you want to make this a meal and add meat, roast some sweet or spicy Italian sausage links in a 425º oven for like 10-15 minutes, flipping about halfway through and cooking until center is no longer pink and the skin is browned on all sides. Then slice into rounds and serve alongside the dip and crostini. If you do this while you’re making the dip, it should all be finished at the same time.

If you want to take it a step further, you can also use the Red & Bleu Artichoke Dip as a filling for stuffed chicken breast.

Ingredients

  • 1 14oz can quartered artichoke hearts, chopped
  • 1 16oz jar roasted red peppers, diced
  • 3 large garlic cloves, peeled and minced
  • 10-12 leaves basil, cut thinly (chiffonade)
  • 6-8oz bleu cheese, chopped or crumbled
  • Red pepper flakes
  • Kosher Salt
  • Fresh cracked pepper
  • 2 tbsp olive oil
  • 2 tbsp butter, melted
  • Baguette or french country loaf 1/2-inch slices

Directions

Pound chicken breasts evenly flat with the smooth side of a meat tenderizer between two pieces of saran wrap, or inside a large zip top bag. With smooth side down, place a spoonful or two of the artichoke dip on the widest end of the chicken breast, and fold over to create a pocket with the chicken, and secure with strong toothpicks. Repeat for each of the chicken breasts, then sprinkle outside with olive oil, basil, salt and pepper.

Preheat oven to 400º. Heat a large heavy skillet or cast iron pan over high heat with a drizzle of olive oil.  Sear both sides of the chicken breasts, sprinkle with bleu cheese, and finish in oven until internal temp of chicken is 160º. 10 minutes.

Cook until almost all liquid is cooked out and remove from heat.  Add basil and bleu cheese, stir, cover, and let stand for 5-7 minutes or until all cheese is melted.

Remove from heat, let chicken rest for 10 minutes before serving.

Serve with veggies of your choice. Just remember to remove toothpicks

Ingredients

  • 1 14oz can quartered artichoke hearts, chopped
  • 1 16oz jar roasted red peppers, diced
  • 3 large garlic cloves, peeled and minced
  • 10-12 leaves basil, cut thinly (chiffonade)
  • 6-8oz bleu cheese, chopped or crumbled
  • Red pepper flakes
  • Kosher Salt
  • Fresh cracked pepper
  • 2 tbsp olive oil
  • 2 tbsp butter, melted
  • Baguette or french country loaf 1/2-inch slices

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