Cheddary Artichoke Snacks Recipe -
Cheddary Artichoke Snacks Recipe
  • READY IN 13 mins

Cheddary Artichoke Snacks

Recipe by  

"Try this fun and easy appetizer."

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Original recipe makes 20 servings Change Servings
  • PREP

    10 mins
  • COOK

    3 mins

    13 mins


  1. Top toast slices with artichokes, peppers, onion and cheese. Place on cookie sheet.
  2. Broil 2 to 3 minutes or until cheese begins to melt. Garnish with additional red pepper and green onion.
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  • © KF Holdings. Used with permission.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I loved these - but when they cooled off, they weren't very good. Keep them warm or microwave them before you eat. Also, I used the little tiny square slices of sour dough bread - they were a great size for a finger food.

Most Helpful Critical Review
Jul 13, 2009

These were ok, but i chose to put shredded cheddar instead of slices of cheddar so I'm not sure if that made a difference because it didn't melt well. They had good flavor though. I think next time I will try it as a dip instead of putting it on the baguette. I will mix it all together and put it in the oven to melt.


20 Ratings

Jan 25, 2004

These were a hit! I used shredded mozzerella cheese and sprinkled with basil and garlic powder! Very Good! I would like to experiment with the bread and cheese types. Keep them warm though they were not very good when they got cold. I will make these again! They were just to easy and so delicious! Make these -you won't regret it!

Jan 25, 2004

This is one of the best appetizers I've ever made! My husband and I make them for lunch sometimes, and every time I take them anywhere they are GONE and people rave about how unique and great tasting they are.

Jan 25, 2004

These were excellent — a nice change to the typical brie w/ crackers for my appetizers. Very tasty and easy to make. The artichoke and red peppers are a good combo. I served them on lightly toasted thin-sliced french baquette bread. A must for my next 'partay.'

Jan 25, 2004


Jan 25, 2004

This recipe is so easy, my 10 year old daughter enjoys making them and everyone loves them. A definite keeper!

Jul 22, 2004

These were pretty good, I would use thinner slices of french bread than the approx. 3/4 inch that I cut.. and maybe add pesto or preferrably a sundried tomato pesto to the bread before the other ingredients..


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