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creamy spinach artichoke bruschetta

Spinach Artichoke Dip Bruschetta

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoon
  • 1 pastry brush
  • 1 box grater if shredding cheese

Ingredients
  

  • 1 loaf baguette sliced 1/2-inch thick
  • 2 tablespoon olive oil extra-virgin
  • 1 clove garlic halved
  • 1 cup canned artichoke hearts drained and chopped
  • 1 cup frozen spinach thawed and squeezed dry
  • 4 ounce cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup mozzarella cheese shredded
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Arrange baguette slices on the sheet, brush tops with olive oil, and bake for 6 to 8 minutes until lightly golden.
  • Rub the warm toasts lightly with the cut side of the garlic clove and set aside.
  • In a mixing bowl combine cream cheese, sour cream, and mayonnaise until smooth.
  • Stir in Parmesan, mozzarella, red pepper flakes, salt, black pepper, lemon zest, and lemon juice until evenly mixed.
  • Fold in the chopped artichoke hearts and well-drained spinach until fully incorporated.
  • Spoon a heaping tablespoon of the dip onto each toast and return to the oven for 6 to 7 minutes until the tops are bubbly and edges crisp.
  • Remove from the oven, rest 5 minutes to set, and sprinkle with chopped parsley before serving.

Notes

Squeeze the spinach extremely dry to avoid soggy bruschetta; a clean kitchen towel works best for wringing out moisture. If you prefer a browner, more bubbling top, switch the oven to broil for the final 1 to 2 minutes and watch closely. The dip base can be prepared up to 2 days ahead and refrigerated, then spread on toasts just before baking. For a lighter version, swap Greek yogurt for sour cream and reduce mayonnaise, or use Neufchâtel in place of cream cheese. Add-ins like chopped jalapeños, sun-dried tomatoes, or a touch of smoked paprika can tailor the flavor, and gluten-free baguette works well if needed.
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