Warm Olive and Artichoke Dip

Remember that onion soup mix, spinach, sour cream dip that people used to serve in a big, scooped out bread? This warm artichoke dip with olives is a newer and more gourmet version. It’s a Shavuot recipe staple in our family.

1 (8-ounce) package frozen artichoke hearts, thawed (or 8 ounces canned)
¾ cup (packed) fresh basil leaves plus more for garnish
1 cup finely grated Parmesan cheese
¾ cup green or black olive tapenade (you may use store-bought as well)
1 (5.2-ounce) Boursin or Alouette Garlic and Herb cheese
Assorted pita chips, bagel chips, crackers and crusty bread

Preheat oven to 375. Coarsely chop artichokes and ¾ cup basil in the food processor. Transfer mixture to a 4-cup baking dish. Mix in Parmesan, tapenade and Boursin cheese. Bake until hot, about 30 minutes. Garnish with basil. Serve with breads and crackers.

Here's a great product to serve all your kosher dips.

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