Warm Antipasti Dip – Love This Cookbook

Name: Warm Antipasti Dip – Love This Cookbook
Ingredients: 1 whole grain baguette or similar crusty whole grain artisan bread (about 12 ounces), cut into 1/2-inch- thick slices; 1 tablespoon extra virgin olive oil (divided); 1 8 ounce package reduced fat cream cheese (at room temperature); 1/4 cup nonfat plain Greek yogurt; 2 cloves garlic minced (about 2 teaspoons); 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes; 1/8 teaspoon kosher salt; 1 cup shredded part-skim mozzarella cheese (about 4 ounces); 1 3/4 ounces can or jar artichoke hearts, drained, roughly chopped into bite-sized pieces, and patted as dry as possible (about heaping 1/2 cup).; 1 pint cherry tomatoes, halved (about 2 cups) divided; 1-12 ounces jar roasted bell peppers, drained chopped into 1/4 - inch pieces, and patted as dry as possible (about 1 cup) divided; 1 cup halved pitted Kalamata olives (about 6 ounces), divided; 6 thin slices of deli salami, chopped into small pieces (about 1/2 cup or 1 1/2 ounces); 1/4 cup finely grated Parmesan cheese (about 3/4 ounce); 1/4 cup thinly sliced fresh basil leaves

www.lovethiscookbook.com

Warm up your appetizers with this delicious Antipasti Dip featuring creamy cheese, artichokes, cherry tomatoes, and Kalamata olives—perfect for any gathering!

View full recipe on www.lovethiscookbook.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovethiscookbook.com.

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Ingredients

1 whole grain baguette or similar crusty whole grain artisan bread (about 12 ounces), cut into 1/2-inch- thick slices
1 tablespoon extra virgin olive oil (divided)
1 8 ounce package reduced fat cream cheese (at room temperature)
1/4 cup nonfat plain Greek yogurt
2 cloves garlic minced (about 2 teaspoons)
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
1 3/4 ounces can or jar artichoke hearts, drained, roughly chopped into bite-sized pieces, and patted as dry as possible (about heaping 1/2 cup).
1 pint cherry tomatoes, halved (about 2 cups) divided
1-12 ounces jar roasted bell peppers, drained chopped into 1/4 - inch pieces, and patted as dry as possible (about 1 cup) divided
1 cup halved pitted Kalamata olives (about 6 ounces), divided
6 thin slices of deli salami, chopped into small pieces (about 1/2 cup or 1 1/2 ounces)
1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
1/4 cup thinly sliced fresh basil leaves