Spinach & Artichoke Crostini

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 12 crostini

Why I Love This Recipe

It’s warm, cheesy, and familiar—but serving it on crostini makes it feel a little more fresh and party-ready. Easy to make ahead and broil before serving.

Ingredients

• 1 sourdough baguette, sliced into ½-inch rounds

• Olive oil (for brushing)

• 1 cup frozen spinach, thawed and squeezed dry

• 1 cup canned or jarred artichoke hearts, chopped

• 4 oz cream cheese

• ½ cup Greek yogurt (or sour cream)

• ½ cup shredded mozzarella

• ¼ cup grated parmesan

• 1 garlic clove, minced

• Salt & pepper, to taste

• Optional: crushed red pepper flakes for heat

Instructions

1. Make the crostini: Preheat oven to 400°F. Brush both sides of bread slices with olive oil. Bake for ~7–8 minutes, flipping once, until golden and crisp.

2. Make the dip: In a bowl, mix cream cheese, yogurt, mozzarella, parmesan, garlic, spinach, and artichokes. Season with salt, pepper, and red pepper flakes if using.

3. Assemble & bake: Spoon the dip onto each crostini. Arrange on a sheet pan and broil on high for 2–3 minutes until bubbly and lightly browned on top.

4. Serve warm or at room temp: Sprinkle with a little extra parm or fresh herbs (like chives or parsley) if you want to fancy it up.

Notes

• You can make the dip mixture ahead of time—just store it covered in the fridge for up to 2 days. Assemble and broil just before serving.

• If serving a crowd, toast the crostini in advance and reheat slightly in the oven before topping.

• Want to lighten it up? Swap cream cheese for Greek yogurt or use part-skim mozzarella.

• This is also great as a warm dip served in a baking dish with the crostini on the side.

• Garnish with extra parmesan or a sprinkle of crushed red pepper for a little kick.