Spinach Artichoke Dip Crostini Recipe
This Spinach Artichoke Dip Crostini recipe offers a delightful twist on a classic appetizer, combining sautéed spinach, marinated artichoke hearts, and a blend of creamy cheeses atop toasted baguette slices. Ready in just 15 minutes, this crowd-pleasing dish is perfect for entertaining or a tasty snack.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings (about 20 crostini slices)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Baguette and Topping
- 1 baguette, sliced into ½-inch thick slices (about 20 slices total)
- 4 tablespoons olive oil, divided
- 1 teaspoon red pepper flakes, for topping
Dip Ingredients
- 2 cups fresh spinach
- 1 cup quartered, marinated artichoke hearts, drained
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 ounces cream cheese
- ½ cup fresh mozzarella, torn
- ½ cup fontina, cubed
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) to prepare for toasting the baguette slices.
- Prepare Baguette: Arrange the baguette slices evenly on a baking sheet, ensuring they are not overlapping for even toasting.
- Brush with Oil: Use 2 tablespoons of olive oil to brush the tops of the baguette slices evenly to help them crisp up during baking.
- Toast Baguette: Place the baguette slices in the oven and toast for 5 minutes, or until they turn just golden and crispy.
- Heat Oil for Dip: While the bread toasts, heat the remaining 2 tablespoons of olive oil in a nonstick skillet over medium heat to prepare for cooking the vegetables.
- Sauté Spinach: Add the fresh spinach to the skillet and stir until it wilts, which should take a few minutes.
- Add Artichokes & Seasonings: Stir in the marinated artichoke hearts, lemon juice, garlic powder, salt, and pepper, breaking the artichokes into smaller pieces as you mix them throughout.
- Melt Cheese: Reduce heat to medium-low and add the cream cheese, torn mozzarella, and cubed fontina to the skillet, stirring constantly until the mixture is melted and smooth.
- Assemble Crostini: Remove the skillet from heat and spoon the creamy spinach-artichoke mixture evenly over the toasted baguette slices.
- Finish and Serve: Sprinkle red pepper flakes on top of each crostini for a pop of spice and serve immediately while warm.
Notes
- You can use regular or marinated artichoke hearts depending on your flavor preference; if using marinated, ensure to drain excess oil.
- For a milder flavor, omit or reduce the red pepper flakes.
- Fontina can be substituted with another melting cheese like provolone or Monterey Jack if desired.
- Make sure to serve the crostini immediately after assembling to maintain the crunch of the bread.
- For a gluten-free option, substitute the baguette with gluten-free bread slices.