Name: Artichoke Jalapeno Dip Toasts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 thick slices of crusty bread; 1-2 tbsp Olive oil (to taste); Sea salt and freshly cracked pepper (to taste); 1 clove of garlic; ¾ cup artichoke jalapeno, and parmesan dip, ( warmed (homemade or store-bought)); 1-2 tsp fresh parsley (chopped, to taste); 1 radish (sliced thinly ***Soaked in ice water for 10 minutes, then dried with a towel); 1 green onion (sliced thinly); Flake salt (to taste)

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These cheesy artichoke jalapeno dip toasts are a quick, easy, and mouth-watering meal, perfect for a light lunch or dinner on a busy weekday.

I love a good, simple open-faced sandwich recipe! This easy artichoke jalapeno dip toasts recipe is cheesy, toasty goodness at its best. My husband recently gave me Brook Wiliamson’s new cookbook called Sun-Kissed Cooking, which included a tasty artichoke and crab dip toast recipe that looked delicious. I adapted her recipe and used some artichoke jalapeno and parmesan dip that I had in the fridge, along with some slices from a loaf of crusty bread. My husband and I thought these vegetarian toasts were delicious, and they paired nicely with a loaded garden salad.

Artichoke Jalapeno Dip Toasts

Ingredients:

3 thick slices of crusty bread
1-2 tbsp olive oil, to taste
Sea salt and freshly cracked pepper, to taste
1 clove of garlic
¾ cup artichoke, jalapeno, and parmesan dip, warmed (homemade or store-bought)
1-2 tsp fresh parsley, chopped, to taste
1 radish, sliced thinly ***Soaked in ice water for 10 minutes, then dried with a towel
1 green onion, sliced thinly
Flake salt, to taste

How to Make Artichoke Jalapeno Dip Toasts

Heat a grill pan over medium-high heat.

Drizzle some olive oil over both sides of the bread, then season with sea salt and freshly cracked pepper to taste.

Place bread on the grill pan and cook until both sides are lightly charred with grill marks, and nice and toasted, about 5-7 minutes.

Immediately rub the whole garlic clove over each side of all three toasts.

Spoon the warmed artichoke, jalapeno, and parmesan dip over each toast.

Sprinkle the top with some parsley.

Top with the thinly sliced radish, green onion, and flake salt. Serve immediately. Enjoy.

Artichoke Jalapeno Dip Toasts

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Lunch

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Grill Pan

Ingredients

3 thick slices of crusty bread
1-2 tbsp Olive oil to taste
Sea salt and freshly cracked pepper to taste
1 clove of garlic
¾ cup artichoke jalapeno, and parmesan dip, warmed (homemade or store-bought)
1-2 tsp fresh parsley chopped, to taste
1 radish sliced thinly ***Soaked in ice water for 10 minutes, then dried with a towel
1 green onion sliced thinly
Flake salt to taste

Instructions

Heat a grill pan over medium-high heat.
Drizzle some olive oil over both sides of the bread, then season with sea salt and freshly cracked pepper to taste.
Place on the grill pan and cook until both sides are lightly charred with grill marks, and nice and toasted.
Immediately rub the whole garlic clove over each side of all three toasts.
Spoon the warmed artichoke, jalapeno, and parmesan dip over each toast.
Sprinkle the top with some parsley.
Top with the thinly sliced radish, green onion, and flake salt. Serve immediately. Enjoy.