A creamy artichoke mixture is smeared over French bread and baked until melted, golden brown, and crispy around the edges. This easy Cheesy Artichoke Bread takes artichoke dip to the next level!
This is my take on the ridiculously delicious appetizer recipe that made the rounds after it was printed on a Hellman’s mayonnaise label many years ago. The concept is so great. I always serve my Artichoke Dip with sliced baguette, so why not smear it over a halved loaf of French bread before baking? Just slice it up and let your guests grab a piece of this Cheesy Artichoke Bread right off the cutting board. No bowl, no knife, no problem! This is finger food at its best.
This is a substantial appetizer recipe that is perfect for your game day menu that is super easy to prepare.
- Mozzarella cheese – Shredded part-skim mozzarella.
- Shredded Parmesan cheese
- Mayonnaise – My favorite mayo of the moment is olive oil mayonnaise.
- Cream cheese – I use ⅓ less fat cream cheese aka Neufchatel. Less fat and still plenty rich.
- Canned artichoke hearts – Make sure they are packed in water, not oil.
- Jarred jalapeno peppers – Mezzetta Deli Sliced Jalapeno Peppers come in both “Tamed” and “Hot”. The tamed variety will add great flavor but barely any heat at all. If you want more heat, add the hot variety, but beware, they aren’t kidding when they say hot! Look for them in the condiment aisle with the pickles.
- Garlic powder
- All-purpose seasoning with salt – I use Lawry’s Seasoned Salt.
- Freshly ground black pepper
- French bread – A loaf of soft, not too crusty French bread is best.
How to Make Cheesy Artichoke Bread
- Combine all the ingredients for the cheesy artichoke spread. Slice the loaf of French bread in half through the middle and smear the artichoke mixture over the top of both halves.
- Transfer the loaves to a baking sheet lined with parchment paper or foil and bake in a preheated 400 degree F oven for 20 minutes. At the end of the baking time, switch the oven to broil and cook for just a couple of minutes until golden brown and crispy around the edges.
Transfer leftover Cheesy Artichoke Bread to an airtight container and refrigerate for up to 4 days. Reheat in the microwave, a toaster oven, or under the broiler in your conventional oven.
More Easy Appetizer Recipes
Check out my Appetizers category to find the perfect recipes for your appetizer menu.
Cheesy Artichoke Bread
- 1 cup shredded part-skim mozzarella cheese
- ½ cup shredded Parmesan
- ½ cup mayonnaise
- 3 ounces ⅓ less fat cream cheese, (Neufchatel cream cheese)
- 14 ounce canned artichoke hearts in water, drained and chopped
- 8 to 10 jarred jalapeno peppers, tamed or hot, diced
- ½ teaspoon garlic powder
- ½ teaspoon all-purpose seasoning with salt, (I use Lawry’s Seasoned Salt)
- freshly ground black pepper to taste
- 1 loaf French bread
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or foil and set aside.
- Combine all the ingredients for the artichoke spread in a large mixing bowl. Slice the loaf of French bread down the middle and spread the mixture evenly over both halves of the bread.
- Place the coated bread on the lined baking sheet, transfer to the oven, and bake for 20 minutes. Switch the oven to BROIL for a minute or two at end of the baking time. Remove from the oven when it is lightly golden brown and crispy around the edges. Allow it to cool for a minute or two before slicing into serving size pieces.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.