Baked Artichoke & Parmesan Marinara Dip with Crostini

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  • 2 jars (6.5 oz.) Mezzetta Marinated Artichoke Hearts, drained and chopped
  • ½ jar (16.25 oz.) Mezzetta Parmigiano Reggiano Sauceabout 1 cup
  • ¼ cup freshly grated Parmesan cheese
  • 2 teaspoons chopped fresh parsley
  • ½ teaspoon finely grated lemon zest
  • 1 clove garlic, minced
  • Pinch each salt and freshly ground pepper
  • 16 slices baguette, about 1/4-inch thick
  • 2 teaspoons Mezzetta Intense California Extra Virgin Olive Oil


Preheat oven to 375°F. Combine artichokes, sauce, 2 tablespoons of the parmesan, 1 teaspoon of the parsley, lemon zest, garlic, salt and pepper. Transfer to 2-cup glass baking dish; sprinkle remaining cheese evenly over top.

Bake for 15 to 20 minutes or until heated through and bubbling. Broil for 1 minute or until cheese on top is melted and golden brown. Remove from oven; let stand for 10 minutes before serving. Garnish with remaining parsley.

Meanwhile, brush baguette slices with olive oil. Place on parchment paper–lined baking tray; bake for 2 to 3 minutes per side or until golden and crispy. Serve with dip.