Easy Cheesy Artichoke Dip in a Baguette

by Julie Ruble on May 25, 2014 · 8 comments

Easy Cheesy Artichoke Dip in a Baguette
Easy Cheesy Artichoke Dip in a Baguette

Easy Cheesy Artichoke Dip in a Baguette



Recipe by: Willow Bird Baking
Yield: 6 servings

My mother-in-law makes the best artichoke dip with only 3 ingredients! I stuffed it into a baguette for easy eating. It makes the perfect party food, and you’ll be amazed by how good it is!

Ingredients:
1 loaf French bread (mine was about a foot long and 3″ wide)
3 tablespoons melted butter
1 cup mayonnaise
1 (8-ounce) can chopped artichokes
1 cup shredded Parmesan cheese
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Slice the French bread lengthwise into two halves and gently tear out excess bread, forming a well down the center of each half. Brush both halves with the melted butter and place them on the prepared baking sheets. In a medium bowl, mix mayonnaise, artichokes, and cheese. Salt and pepper to taste. Fill both loaf halves with the mixture and bake for 20 minutes or until melted and browning. Serve immediately by slicing into 1-inch slices (or you can serve with buttery Club crackers, or both!)

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{ 8 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar May 25, 2014 at 8:06 pm

IN A BAGUETTE?!? Amazing. Love this!

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Baby June May 25, 2014 at 8:27 pm

Wow. Cheesy dip…in a baguette? That sounds like heaven on earth. :) I shall save this for when I need a super rich snack to impress some guests.

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Joshua Hampton May 26, 2014 at 11:32 am

Wow. That’s one unforgettable Roman experience, getting squeezed in the train. And this dip in a baguette is amazing.

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Amy | Club Narwhal May 28, 2014 at 2:17 pm

Julie, first of all–this is brilliant! This might be even better than soup in a bread bowl :) Second of all, Roman metros! The acrobatics involved getting into one of those squished cars boggles the mind. I adored seeing all your Italian adventures in Instagram. Hearing about them is even better :)

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Samantha May 29, 2014 at 6:19 pm

I’m very interested in the fact that this crowded train thing also happens in Rome! I’m told by friends the commuter trains in Paris, NYC, and London are that way, too, and I can vouch for the fact that I have actually, really, and truly seen people crowdsurf on the trains where I make my home in Tokyo. No exaggeration– I’ve seen people yell at the conductors to push them into the train literally on top of other people, supported by their hands. All I could think was “thank goodness I decided to wait for the next train!”
This also happens near last train and during evening commuting times, but those are staggered, so it’s not quite as bad. Last train can be really bad, though…. I think they tried to stagger the time that people started work in the morning, and also created a lot of new train lines, but that didn’t help much. Even though trains come every 2 minutes, they’re still full… Pretty weird, huh.

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Tracy | Peanut Butter and Onion May 30, 2014 at 7:34 am

I found the same thing in a lot of European countries. England was the same. I love the idea of a dip in a baguette, I mean you see spinach dip in a pumpernickel, why not this!

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Baby June May 30, 2014 at 8:08 pm

Holy cow. I have never thought to do this but now it is obvious this is the way to culinary heaven. I am trying this as soon as possible. Thank you for this. :)

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van p May 31, 2014 at 3:54 pm

Don’t know how you made that trip. I think my slight claustrophobia would be taking over at this point.

This dip sounds heavenly but I wonder if it will be even more awesome with spinach.

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