Easy Cheesy Artichoke Olive Cheese Bread

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This Easy Cheesy Artichoke and Olive Bread Recipe is loaded with creamy cheeses, artichokes, and green and black olives stuffed into a loaf of French bread, toasted until bubbly and golden brown. It’s one of my favorite appetizers to serve when bored with traditional spinach artichoke dip.

This killer artichoke bread with olives is one of my favorite things to serve as a delicious addition to an Italian sausage dinner. Make the olive artichoke dip ahead of time so it’s easy and fast to put together for your next party.

WHAT YOU’LL NEED FOR ARTICHOKE AND OLIVE BREAD

Ingredients

• Mayonnaise
• Cheese: cream cheese, Gruyere (“groo-yair”) cheese, parmesan cheese and mozzarella cheese
• Seasonings: garlic powder, salt, black pepper, cayenne pepper,
• juice of half lemon
• garlic cloves: smashed and chopped
• canned artichokes hearts: drained and rough chopped
• onion: finely chopped
• black and green olives: rough chopped (optional)
• jalapeno chopped: optional
• Bread: a loaf of French bread, baguette, or any Italian bread. Cut in two, sliced horizontally, and insides scooped

HOW TO MAKE THIS RECIPE

• STEP ONE: Preheat oven to 400°
• STEP TWO: In a medium bowl add mayo, cream cheese, garlic powder, sea salt, lemon juice, and smashed, chopped fresh garlic to a bowl. Mix with a rubber spatula.

• STEP 3: Drain and chop the artichoke hearts, onion, olives, and jalapeno. Add to the mayo and cream cheese mixture.

• STEP FOUR: Cut the baguette in half, then cut horizontally and lay on a large baking sheet lined with parchment paper or aluminum foil. Scoop out the soft insides, spread the cream cheese mixture out evenly between the four slices, and smear the mixture on top. Grate parmesan cheese on top and then sprinkle with cayenne pepper.

• STEP FIVE: Bake on a large baking sheet lined with parchment paper or aluminum foil 20-25 mins or until golden brown and bubbly.

PRO TIPS

QFA’s

Can I substitute gruyere cheese? Yes! Cheddar cheese or Monterrey Jack, or a combination of both would be good. Experimenting with different cheeses is fun.

Can this recipe be used with chicken? It would be so delicious as a baked chicken breast topper. I would pound the boneless chicken breast and season them with salt and pepper first. Then top with the artichoke cheese mixture and bake for at least 30 minutes for Baked Artichoke Chicken.

Can this dish be frozen? I have never tried to freeze it but I know mayonnaise and cheese do not freeze very well. 

MORE RECIPES YOU’LL LOVE

Super Easy Sausage Balls with Cornbread Stuffing

Easy Spinach Souffle Mini Bites

Mini Pie Crust Sausage Rolls

White Cauliflower Queso Dip

Artichoke Olive Cheese Bread

Elise

Artichoke Cheese Bread is a creamy, crunchy, salty, garlicky, savory cheese appetizer loaded with artichokes, green and black olives, fresh garlic, thyme, and a hint of jalapeno all spread on crusty fresh French Bread. Toasted until oozy, golden, and bubbly, Oh My Goodness!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 275 kcal

Ingredients

  

1x2x3x

• 1/2 cup Mayonaisse, I used light mayo
• 6 oz cream cheese softened
• 1 tbsp garlic powder
• 1 tsp sea salt
• 1/2 juice of lemon half
• 3 cloves garlic smashed and chopped
• 1 14 oz artichokes drained and rough chopped
• 1/3 cup onion finely chopped
• 1.5 cup black and green olives rough chopped
• 1 jalapeno chopped, optional
• 2 cup gruyere cheese (or any semi hard cheese you choose)
• parmasan cheese grated on top
• cayene pepper sprinkled on top
• 1 french bread loaf or bagette cut in two, sliced horizontially, and insides scooped

Instructions

 

• Preheat oven to 400°
• In a medium bowl add mayo, cream cheese, garlic powder, sea salt, lemon juice, and smashed chopped fresh garlic to a bowl and mix with a rubber spatula (metal spoon or fork will work just fine too).
• Chop all artichokes, onion, olives, and jalapeno then add to the mayo and cream cheese mixture.
• Cut bagette in half, then cut horizontally and lay on a baking sheet. Scoop out the soft insides, spread cream cheese mixture out evenly between the four slices, and smear mixture on top. Grate parmesan cheese on top and then sprinkle with cayenne pepper.
• Bake for 20-25 mins or until golden brown and bubbly.
• Enjoy the deliciousness!!

Notes

Substitutions and Additions:

Replace the gruyere cheese with Monterey Jack Cheese or a combo of white cheese. If you replace it with yellow cheddar cheese then maybe don’t use as much because it might come out too greasy.

Add jarred roasted red pepper, green chilis, green onions, water chestnuts or sliced mushrooms.

Omit the olives and add a few capers for a salty, savory taste.

Replace the mayo with yogurt if you’re not a mayo fan.

 

Nutrition

Calories: 275kcal

Keyword appetizer, artichoke dip, frenchbread, garlic, olives, thyme

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