Wood Fired Artichoke & Spinach Dip Recipe
Served with housemade crostini
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Ingredients
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Dip Ingredients
Crostini Ingredients
Method
Dip Preparation
- 1
Prepare the Spinach
In a large skillet over medium heat, add the olive oil. Once hot, add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 2
Mix the Dip Ingredients
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, shredded mozzarella, minced garlic, salt, black pepper, and red pepper flakes. Use a hand mixer or spatula to blend until smooth.
- 3
Add Artichokes and Spinach
Chop the canned artichoke hearts and add them along with the sautéed spinach to the cheese mixture. Stir until well combined.
- 4
Transfer to Baking Dish
Preheat your wood-fired oven to 400°F (200°C). Transfer the dip mixture into a baking dish, smoothing the top with a spatula.
- 5
Bake
Place the baking dish in the wood-fired oven and bake for 20-25 minutes, until the dip is bubbly and golden brown on top.
Crostini Preparation
- 6
- 7
Brush with Olive Oil
In a small bowl, mix together the olive oil and garlic powder. Brush one side of each baguette slice with the mixture.
- 8
Toast the Crostini
Place the baguette slices on a baking sheet, oil side up, and toast in the preheated oven for 8-10 minutes or until golden brown and crispy.