By Vicki Leach
September 2023


  • 1/2 cup jarred pesto 
  • Heaping 1/2 cup quartered artichoke hearts
  • 1/2 cup grated Italian-style 5 cheese blend (in the shaker container)
  • 1/4 cup mayonnaise 
Platter of toasted slices of bread, each slice with an application of pesto artichoke dip.


Throw all the ingredients into the food processor and pulse on and off to combine well. Can be used as desired, but here are a couple of ideas:

  1. Pour into a greased casserole dish and bake at 400 degrees for 8 to 10 minutes until bubbly around the edges. Serve hot.
  2. Fill frozen phyllo shells with a rounded teaspoon of mixture. Bake at 375 degrees for 8 to 10 minutes until slightly browned. Serve warm or at room temperature.
  3. Roll out a sheet of frozen puff pastry on a lightly floured countertop. Spread mixture evenly over pastry. Roll up each side into the middle and cut across into half-inch slices. Place on lightly sprayed baking sheet. Bake at 375 degrees for 8 to 10 minutes until lightly browned.

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