Spinach Artichoke Dip Crostini Recipe
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 1 baguette, sliced into ½-inch thick slices (about 20 slices total)
  • 4 tablespoons olive oil, divided
  • 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
  • 1 teaspoon red pepper flakes, for topping
Directions
  1. Preheat the oven to 400 F.
  2. Arrange the baguette slices on a baking sheet.
  3. Use 2 tablespoons of oil to brush evenly across the tops of the slices.
  4. Transfer baguette slices to the oven and toast for 5 minutes, until just golden.
  5. In the meantime, heat the remaining 2 tablespoons of oil in a nonstick skillet over medium heat.
  6. Add spinach and stir until just wilted.
  7. Add the artichokes, lemon juice, garlic powder, salt, and pepper. Stir to break the artichokes into smaller pieces.
  8. Turn the heat down to medium-low and add the cream cheese, mozzarella, and fontina. Stir constantly until melted and smooth.
  9. Remove the mixture from the heat and divide evenly across the crostini pieces.
  10. Top with red pepper flakes to serve.