Crunchy toasted baguette slices piled high with creamy spinach and artichoke dip—this appetizer is a crowd-pleasing blend of rich cheeses, savory vegetables, and crisp bread. Perfect for parties, game days, or holiday spreads, this recipe delivers bold flavor with minimal effort.
Why You’ll Love This Recipe
Spinach Artichoke Dip Crostini brings together two beloved party staples: creamy dip and toasted bread. The crostini offer a perfect vehicle for the rich, cheesy topping, combining textures and tastes in each bite. It’s easy to make ahead, endlessly customizable, and always a hit at the table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 baguette, sliced into 1/2-inch rounds
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1 tablespoon olive oil (for brushing)
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1 cup frozen chopped spinach, thawed and drained
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1 cup canned artichoke hearts, drained and chopped
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1/2 cup cream cheese
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1/4 cup sour cream
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1/4 cup mayonnaise
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1/2 cup shredded mozzarella cheese
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1/4 cup grated parmesan cheese
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2 cloves garlic, minced
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Salt and pepper to taste
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Extra parmesan for garnish (optional)
Directions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Arrange the baguette slices on the sheet and brush the tops lightly with olive oil. Toast in the oven for 7–8 minutes, or until golden and crisp.
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In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, parmesan, garlic, spinach, and artichokes. Stir until well mixed and creamy. Season with salt and pepper to taste.
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Spoon a generous amount of the spinach artichoke mixture onto each toasted crostini.
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Return to the oven and bake for an additional 8–10 minutes, until the topping is bubbly and slightly golden.
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Garnish with extra parmesan if desired and serve warm.
Servings and timing
This recipe makes approximately 20–24 crostini, depending on the size of your baguette.
Prep time: 10 minutes
Cook time: 18–20 minutes (including toasting and final bake)
Total time: 30 minutes
Variations
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Add Heat: Mix in crushed red pepper flakes or chopped jalapeños for a spicy twist.
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Use Fresh Spinach: Sauté chopped fresh spinach before adding to the dip for a fresher taste.
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Swap Cheeses: Try adding fontina, gouda, or even goat cheese for a different flavor profile.
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Gluten-Free Option: Serve the dip on gluten-free crackers or toasted gluten-free bread rounds.
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Make It a Dip: Skip the bread entirely and serve the mixture warm in a bowl with chips or crudités.
Storage/Reheating
Store any leftover crostini in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated 350°F (175°C) oven for 5–7 minutes, or until warmed through and crisp. Avoid microwaving, as the bread may become soggy.
FAQs
Can I make these ahead of time?
Yes. Prepare the dip and toast the bread slices in advance. Assemble and bake just before serving for the best texture.
Can I use fresh artichokes instead of canned?
Yes, but be sure they are fully cooked and chopped finely before mixing into the dip.
What’s the best way to drain spinach?
Use a clean kitchen towel or cheesecloth to squeeze out excess moisture after thawing frozen spinach.
Can I freeze the dip?
The dip can be frozen before baking. Store in an airtight container, then thaw and bake when ready.
Can I serve this dip cold?
It’s best served warm, but the flavor still holds up well if served at room temperature.
Is there a low-fat version?
Use low-fat cream cheese, light sour cream, and reduced-fat mayonnaise to cut down on calories.
How can I make this more garlicky?
Increase the garlic to three or four cloves, or add a dash of garlic powder for stronger flavor.
Can I use a different bread?
Yes. Ciabatta, sourdough, or even rye bread slices make great alternatives.
How do I keep the crostini crispy?
Toast them well before topping, and serve immediately after baking to maintain their crunch.
What wine pairs well with this?
A crisp white wine like Sauvignon Blanc or a light Chardonnay pairs beautifully with the creamy, cheesy flavors.
Conclusion
Spinach Artichoke Dip Crostini is a simple yet elegant appetizer that brings classic flavors together on a crispy base. Whether you’re hosting a large event or preparing a cozy snack, this recipe delivers satisfying bites that are sure to impress. With flexible ingredients and easy preparation, it’s a go-to dish for any occasion.
Print
Spinach Artichoke Dip Crostini
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 20–24 crostini 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crunchy toasted baguette slices piled high with creamy spinach and artichoke dip—rich, cheesy, and perfect for any gathering or appetizer spread.
Ingredients
- 1 baguette, sliced into 1/2-inch rounds
- 1 tablespoon olive oil (for brushing)
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Extra parmesan for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange baguette slices on the sheet and brush with olive oil. Toast for 7–8 minutes until golden and crisp.
- In a mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, parmesan, garlic, spinach, and artichokes. Mix until creamy and well blended. Season with salt and pepper.
- Spoon generous portions of the dip mixture onto each toasted baguette slice.
- Return to the oven and bake for 8–10 minutes, or until the tops are bubbly and slightly golden.
- Garnish with extra parmesan if desired, and serve warm.
Notes
- Make the dip ahead of time and assemble just before baking for easier entertaining.
- Use fresh spinach if preferred—just sauté and chop before mixing.
- Try topping with chopped sun-dried tomatoes for extra flavor and color.
Nutrition
- Serving Size: 1 crostini
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
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