- 1 tablespoon olive oil
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 1 (9-oz) bag frozen artichoke hearts, defrosted
- Pinch of red pepper flakes
- 1 (8-oz) package cream cheese, softened
- ½ cup plain Greek yogurt (I like 2%)
- ½ cup mayo
- 1 cup mozzarella cheese, grated
- ½ cup parmesan cheese, grated
- Salt and pepper, to taste
- 1 baguette, thinly sliced
- Additional olive oil, for the bread
- Chopped parsley, for garnish
- Heat a large skillet over medium and add the olive oil.
- Add the onion and a pinch of salt and cook for 5 minutes or until the onions start to soften.
- Reduce the heat to low and add in the garlic. Cook over low heat, stirring frequently, for 10 minutes or until the onions are caramelized and very soft.
- Add the defrosted artichoke hearts to the pan along with the red pepper flakes and another pinch of salt and cook for another 5-7 minutes or until the artichokes are tender.
- Place the onion and artichoke mixture into the bowl of a food processor and pulse until mostly broken down (or to your desired texture).
- Add the cream cheese, yogurt, and mayo to the processor and pulse a few times to incorporate. Add the cheeses and pulse again.
- Taste the mixture and season with salt and pepper, as needed.
- Preheat the broiler in your oven.
- Spread a dollop of the mixture onto each baguette slice and place on a baking sheet. Broil the crostini for 1-2 minutes or until the topping is melted, gooey, and lightly browned in spots. Watch them carefully because this happens fast!
- Serve warm or at room temperature, garnished with chopped parsley.
To serve as a dip:
- Place the onion-artichoke mixture in a 8 x 8 inch baking dish. Bake for 20-25 minutes in a 350°F oven or until bubbly and golden brown on top. Serve warm, garnished with chopped parsley, with desired dippers.
- The crostini topping can be made completely ahead and stored in the fridge. I recommend assembling and broiling just before you are ready to serve.