Spinach Artichoke Dip Crostini Appetizer Recipe
This easy Spinach Artichoke Dip recipe is a tasty appetizer idea that your guests will love. With its blend of savory cheeses, tangy artichoke hearts, and vibrant green spinach, it’s the perfect easy-to-make party snack that won’t keep you stuck in the kitchen.
Why You’ll Love This Recipe
Spinach Artichoke Crostini is cheesy carb goodness. If you need a quick and easy appetizer that tastes delicious, this is it.
The combination of creamy spinach and artichoke is irresistible, and when paired with a crunchy slice of bread, it’s a match made in heaven.
Related: Spinach Artichoke Pinwheels
Plus, this recipe is so simple to make, you won’t have to spend hours in the kitchen to create a delicious party snack that is easy to serve on a cute platter.
Whether you’re entertaining guests or just looking for a quick snack, spinach artichoke dip crostini is the perfect choice.
Ingredients
- frozen chopped spinach, drained and squeezed dry
- artichoke hearts
- mayonnaise
- mozzarella cheese, shredded
- cream cheese, softened
- Parmesan cheese, grated
- garlic powder
- 1 loaf baguette bread, sliced at an angle into 1/2 inch slices
- Chopped parsley to top (optional)
All of these ingredients are fairly easy to find at your local grocery store and can be easily adjusted and customized to taste.
I like to use unmarinated artichoke hearts. That way you can control the saltiness and the artichokes won’t overpower everything.
Parmesan cheese can be substituted with pecorino romano or gruyere cheese. (OMG, I LOVE GRUYERE).
I sometimes use shredded mozzarella to keep things quick and easy but the flavor and melting is way better when you shred your own.
Similarly, if you don’t like spinach, you can omit it or replace it with your preferred leafy greens. Arugula would also be tasty! Or even kale.
How to make crostini with spinach artichoke dip
Preheat the oven broiler to high, and arrange a rack in the middle of the oven.
Step 1: Chop the artichoke hearts
Step 2: Drain the spinach
Place the frozen block of spinach into a fine-mesh sieve. Run cold water over the spinach until it has completely thawed.
Or you can place it into a bowl and put it in the fridge overnight. Just make sure it’s completely thawed.
Move the spinach to a clean kitchen towel and squeeze out as much moisture from the spinach as possible.
This will ensure that excess water doesn’t dilute the dip and that the dip has a smooth and creamy texture.
Step 3: Make the dip
Add the cream cheese, mayonnaise, and garlic powder to a medium bowl.
Add the artichoke hearts, parmesan cheese, mozzarella cheese, and drained spinach to the bowl and stir well until combined.
Slice the baguette bread into ½ inch slices at an angle, and place on a parchment paper lined baking sheet.
Spread a small amount of mixture onto each slice of bread, all the way to the edges.
I like to use an offset spatula but you can also use a butter knife or the back of a spoon.
Place under the broiler for 2-3 minutes until the cheese is bubbly.
Finish with a little bit of sea salt and freshly cracked pepper.
Sprinkle with fresh chopped parsley if desired.
Tips
– Make sure to squeeze out as much water from the spinach as possible before using it in the recipe. You don’t want the dip to be watery which would make the crostini soggy.
– Try experimenting with different types of bread to see which you prefer. French bread or sourdough bread both pair well with the spinach artichoke flavors.
– Adjust the amount of garlic powder or other seasonings to your personal taste. If you prefer a more garlicky flavor, add a little extra garlic powder.
How to make it your own
This spinach artichoke crostini recipe is easy to make and versatile, allowing for a variety of substitutions and adjustments to the ingredients and flavors. Here are some variations you can try:
- Skip the bread and use crackers, pita chips, or sliced vegetables instead.
- Instead of mozzarella cheese, use feta or goat cheese for added tanginess.
- Make it spicy with diced jalapeños or red pepper flakes.
- Give it more flavor with cooked bacon or sauteed mushrooms which would provide texture too.
- Make it more like and Artichoke and Spinach bruschetta and add the dip but don’t bake it.
- To make the dip extra creamy, or if you don’t like mayo, you can substitute some or all of the mayonnaise with sour cream or plain Greek yogurt
Frequently Asked Questions
To thicken spinach artichoke dip, consider adding more cheese or cream cheese to the mixture. You can also add a little flour or cornstarch to the mixture to thicken it up. And make sure watery spinach isn’t to blame.
Yes, this recipe can be made ahead of time. You can prepare the mixture and toast the bread slices separately. Then simply store the mixture in an airtight container in the fridge until you’re ready to use it.
When you’re ready to serve the crostini, spread the mixture onto the toasted bread slices and broil until bubbly.
Homemade spinach artichoke dip will typically last up to 3-4 days in the fridge. Be sure to store it in an airtight container to maintain freshness. Bread that already has the dip on it will not stay fresh as long. Try to keep the two separate if you have leftovers.
Yes, you can make this recipe vegan or dairy-free by using dairy-free cheese substitutes and vegan mayonnaise instead of regular mayonnaise and cheese. You can also use vegan cream cheese in place of regular cream cheese to make it completely dairy-free.
This spinach artichoke dip crostini recipe is a great party appetizer that is sure to delight your guests. With its unique blend of flavors, it’s a fun twist on classic appetizer ideas like bruschetta and dip. Plus, it’s quick and easy to make, using ingredients that are easy to find at the store.
More easy appetizer recipes
- Easy Spinach Dip Without Cream Cheese
- Hot Artichoke Dip Without Spinach
- Artichoke Dip Sliders
- Mediterranean Phyllo Cup Appetizer
- Green Goddess Dip
- Pimento Cheese Crostini
- Flatbread with Goat Cheese and Honey
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Spinach Artichoke Crostini
Ingredients
- 2 oz frozen chopped spinach, drained and squeezed dry
- 1/2 cup artichoke hearts, chopped
- 1/4 cup mayonnaise
- 1/4 cup mozzarella cheese, shredded
- 2 oz cream cheese, softened
- 2 tbsp Parmesan cheese, grated
- 1/4 tsp garlic powder
- 1 loaf baguette, sliced at an angle into 1/2 inch slices
- Chopped parsley to top (optional)
Instructions
- Preheat the oven broiler to high, and arrange a rack in the middle of the oven.
- Chop the artichoke hearts.
Drain the Spinach
- Place the frozen block of spinach into a fine-mesh sieve. Run cold water over the spinach until it has completely thawed. Or you can place it into a bowl and put it in the fridge overnight. Just make sure it’s completely thawed. Move the spinach to a clean kitchen towel and squeeze out as much moisture from the spinach as possible.
Make the Dip
- Add the cream cheese, mayonnaise, garlic powder, artichoke hearts, parmesan cheese, mozzarella cheese, and drained spinach to a medium bowl.
- Stir well until combined.
Make the Crostini
- Slice the baguette bread into ½ inch slices at an angle, and place on a parchment paper lined baking sheet.
- Spread a small amount of mixture onto each slice of bread, all the way to the edges.
- Place under the broiler for 2-3 minutes until the cheese is bubbly.
- Finish with a little bit of sea salt and freshly cracked pepper.
- Sprinkle with fresh chopped parsley if desired.
Can this be left in a crockpot on warm and eaten as a dip?
I don’t see why not! I haven’t tried it that way but I’m sure it would be delish. You may just need to thin it out a little with some milk or cream to get the consistency you’re looking for. And maybe add some yogurt or sour cream for extra creaminess. You’ll also want to double or triple the recipe to fit better in the crockpot. Please let me know if you try it!