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Artichoke-Dill Crostini


This creamy, briny, crunchy bite is perfect for cocktail hour.

  • Prep:
  • Total Time:
  • Yield: Yields topping for 30 crostini

Source: Everyday Food, June 2008


  • Simple Crostini
  • 2 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to remove excess liquid, and chopped
  • 1/3 cup light mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • Coarse salt and ground pepper


  1. In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill; season with salt and pepper. Top crostini with topping.

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