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Ingredients
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Spinach & Artichoke Dip
Crostini
Method
Spinach & Artichoke Dip
- 1
Prepare spinach
Preheat a large skillet over medium heat. Add 1 tablespoon olive oil. Add the fresh spinach in batches and cook, stirring, until wilted (2–3 minutes). Transfer wilted spinach to a clean towel or fine mesh sieve and squeeze out as much liquid as possible; finely chop and set aside. You should end up with about 1 to 1 1/2 cups packed.
- 2
Prepare artichokes
Drain the canned artichoke hearts well and pat dry with paper towels. Roughly chop into 1/2-inch pieces.
- 3
Sauté garlic
Wipe the skillet, warm it again over medium-low heat, add the remaining 1 tablespoon olive oil and the minced garlic. Cook for 30–45 seconds until fragrant but not browned. Remove from heat and let cool slightly.
- 4
Combine base ingredients
In a large mixing bowl, beat the cream cheese until smooth (if cold, microwave 10–15 seconds to soften). Add sour cream and mayonnaise and stir until fully combined and smooth.
- 5
Add cheeses and seasonings
Fold in the shredded mozzarella, fontina, sharp cheddar, and grated parmesan. Add the cooked spinach, chopped artichokes, sautéed garlic (including any oil), lemon juice, red pepper flakes, kosher salt, and black pepper. Stir gently until evenly distributed.
- 6
Bake the dip
Preheat the oven to 375°F (190°C). Transfer the mixture to a shallow ovenproof baking dish (about 1 to 1.5-quart). Smooth the top and sprinkle a light extra pinch of parmesan or mozzarella on top if desired. Bake uncovered for 20–25 minutes, until hot and bubbling and the top is lightly golden. If you prefer a more browned top, finish under the broiler 1–2 minutes — watch closely to avoid burning.
- 7
Finish
Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top if using. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Crostini
- 8
Prepare and toast baguette slices
Preheat oven to 375°F (190°C) (you can do this while dip bakes). Slice the baguette on the diagonal into 1/4-inch to 1/2-inch slices (about 20–24 slices). Arrange in a single layer on a baking sheet. Brush both sides lightly with olive oil (about 2 tablespoons total) and sprinkle lightly with salt.
- 9
Bake until crisp
Bake the slices for 8–12 minutes, flipping once halfway, until crisp and golden at the edges. Alternatively, toast in a skillet over medium heat 1–2 minutes per side. After toasting, rub the cut side with the halved garlic clove for an additional hit of garlic flavor if desired.
- 10
Serve
Arrange crostini on a platter alongside the hot spinach & artichoke dip. Spoon the dip onto crostini or encourage guests to scoop with the crostini. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in a 350°F oven until warmed through.