Nothing says “party time” quite like a bubbling hot dish of Spinach and Artichoke Dip with Crostini! This crowd-pleasing appetizer combines creamy, cheesy goodness with tender spinach and tangy artichoke hearts, all served alongside perfectly crispy crostini for the ultimate dipping experience. Whether you’re hosting a game day gathering, holiday party, or casual get-together, this irresistible dip will have your guests coming back for more.
The beauty of Spinach and Artichoke Dip with Crostini lies in its perfect balance of flavors and textures. The rich, velvety base made from cream cheese, mayonnaise, and sour cream creates an indulgent backdrop for the earthy spinach and zesty artichoke hearts. Add in a generous helping of melted cheese, and you’ve got a dip that’s pure comfort food magic.
Why You’ll Love This Spinach and Artichoke Dip with Crostini
✨ Effortlessly elegant: This recipe looks and tastes gourmet but comes together in under 30 minutes with simple techniques that even beginner cooks can master.
✨ Irresistible flavor combination: The creamy, tangy base perfectly complements the earthy spinach and briny artichoke hearts, while the melted cheese creates that satisfying stretch everyone loves.
✨ Incredibly versatile: Swap in different cheeses, add jalapeños for heat, or make it lighter with Greek yogurt – this recipe adapts beautifully to your preferences and dietary needs.
✨ Perfect party food: Whether it’s a cozy family gathering or a large celebration, this dip feeds a crowd and always disappears first from the appetizer table.
Ingredient Highlights & Notes
The secret to an exceptional Spinach and Artichoke Dip with Crostini lies in choosing quality ingredients and understanding how each component contributes to the final dish. The creamy base forms the foundation – cream cheese provides richness, while mayonnaise adds tang and sour cream brings a subtle tartness that balances the other flavors.
For the vegetables, fresh spinach gives the best texture and flavor, though frozen works in a pinch. Marinated artichoke hearts add a delightful briny punch that cuts through the richness beautifully. The cheese blend is where you can really customize – combining different varieties creates depth and complexity.
For the Dip:
- 8 oz cream cheese, softened (let sit at room temperature for 30 minutes for easy mixing)
- ½ cup mayonnaise (use full-fat for best texture)
- ½ cup sour cream (Greek yogurt works as a lighter substitute)
- 1 cup shredded mozzarella cheese, divided (reserve ¼ cup for topping)
- ¾ cup grated Parmesan cheese, divided (freshly grated tastes best)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 5 oz fresh baby spinach (or 10 oz frozen, thawed and drained)
- 1 (14 oz) can artichoke hearts, drained and chopped (marinated or plain both work)
- ¼ tsp red pepper flakes (optional, for a subtle kick)
- Salt and black pepper to taste
For the Crostini:
- 1 French baguette, sliced diagonally into ½-inch pieces (day-old bread works perfectly)
- 3 tbsp olive oil (extra virgin for best flavor)
- 2 cloves garlic, halved (for rubbing on toasted bread)
- Pinch of salt
Equipment & Tools
- Large mixing bowl for combining dip ingredients
- 8×8 or 9×9 inch baking dish for the dip
- Large baking sheet for the crostini
- Sharp knife for chopping vegetables
- Cheese grater if using block cheese
- Large skillet for wilting fresh spinach (if using)
Step-by-Step Instructions
Preparing the Crostini
1. Preheat your oven to 375°F (190°C). Slice the baguette diagonally into ½-inch thick pieces – you should get about 20-24 slices depending on the size of your loaf.
2. Arrange the bread slices in a single layer on a large baking sheet. Brush both sides lightly with olive oil and sprinkle with a pinch of salt.
3. Bake for 12-15 minutes, flipping halfway through, until the crostini are golden brown and crispy. You’ll hear them crackling slightly when they’re ready! Remove from oven and immediately rub one side of each slice with the cut garlic cloves for extra flavor.
Making the Spinach and Artichoke Dip
4. If using fresh spinach, heat a large skillet over medium heat and add the spinach leaves. Cook for 2-3 minutes, stirring frequently, until wilted. Let cool, then squeeze out excess moisture with your hands or a clean kitchen towel. Roughly chop and set aside.
5. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth and well combined – this is your creamy base that makes everything delicious!
6. Add the minced garlic, ¾ cup of mozzarella cheese, and ½ cup of Parmesan cheese. Stir until evenly distributed throughout the mixture.
7. Fold in the prepared spinach, chopped artichoke hearts, and red pepper flakes (if using). Season with salt and pepper to taste – remember that the cheeses add saltiness, so start with a light hand.
8. Transfer the mixture to your prepared baking dish and spread evenly. Top with the remaining ¼ cup mozzarella and ¼ cup Parmesan cheese for that gorgeous golden, bubbly top.
9. Bake for 20-25 minutes, until the dip is hot throughout and the cheese on top is golden and bubbling. The edges should be lightly browned and you’ll see the dip bubbling around the sides.
10. Let cool for 5 minutes before serving – this allows it to thicken slightly and prevents anyone from burning their tongue on the molten cheese!
Tips, Variations & Substitutions
Pro Tips for Perfect Results
- Drain everything well: Excess moisture from spinach and artichokes can make your dip watery. Squeeze that spinach dry!
- Room temperature cream cheese: This mixes much more easily and creates a smoother texture
- Don’t overbake: The dip is done when it’s bubbling and golden – overcooking can make it grainy
Delicious Variations
- Bacon lovers: Add ½ cup cooked, crumbled bacon for a smoky twist
- Spicy kick: Include diced jalapeños or a dash of hot sauce
- Mediterranean style: Use feta cheese and add sun-dried tomatoes
- Protein boost: Stir in cooked chicken or crab for a heartier dip
Smart Substitutions
- Lighter version: Replace half the cream cheese with Greek yogurt and use light mayo
- Dairy-free: Use vegan cream cheese and nutritional yeast
- Gluten-free: Serve with rice crackers or vegetable chips instead of crostini
Serving Suggestions
Spinach and Artichoke Dip with Crostini is the star of any appetizer spread, but it plays well with others! Consider pairing it with these fantastic Thanksgiving appetizers for a complete holiday spread that will impress your guests.
For beverages, this rich dip pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, which cut through the richness. Beer lovers should reach for a light lager or wheat beer. For non-alcoholic options, sparkling water with lemon or a crisp apple cider complement the flavors perfectly.
Beyond crostini, this versatile dip works wonderfully with:
- Fresh vegetables: Bell pepper strips, cucumber rounds, cherry tomatoes
- Crackers: Water crackers, pita chips, or sturdy tortilla chips
- Bread: Warm naan, sourdough slices, or garlic bread
Storage, Make-Ahead & Reheating
Storage Options
- Refrigerator: Store leftover dip covered for up to 4 days
- Freezer: Can be frozen for up to 3 months (texture may be slightly different after thawing)
- Crostini: Store in an airtight container at room temperature for up to 1 week
Make-Ahead Magic
This Spinach and Artichoke Dip with Crostini is perfect for busy hosts! Assemble the dip completely (without the cheese topping) up to 24 hours in advance. Cover tightly and refrigerate. When ready to serve, add the cheese topping and bake as directed, adding 5-10 extra minutes since it’s starting cold.
The crostini can be made up to 3 days ahead and stored in an airtight container. If they lose their crispness, pop them back in a 350°F oven for 2-3 minutes to refresh.
Reheating Instructions
- Oven method: Reheat at 350°F for 10-15 minutes until warmed through
- Microwave: Heat in 30-second intervals, stirring between, until hot
- Slow cooker: Transfer to a slow cooker on low heat for serving at parties
Nutrition & Dietary Information
One serving (about ½ cup) of this Spinach and Artichoke Dip with Crostini contains approximately:
- Calories: 280-320 (including 3-4 crostini)
- Protein: 12g
- Carbohydrates: 18g
- Fat: 20g
- Fiber: 3g
This dip provides a good source of calcium from the cheese and vitamins A and K from the spinach. While it’s definitely an indulgent treat, the vegetables add nutritional value to balance out the richness.
For those following specific diets, this recipe can be adapted to be keto-friendly (serve with vegetables instead of crostini), vegetarian (as written), or gluten-free (with appropriate bread substitutes).
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
A: Absolutely! Use about 10 oz of frozen chopped spinach. Thaw it completely and squeeze out as much liquid as possible – this is crucial to prevent a watery dip. You can wrap it in a clean kitchen towel and twist to wring out the moisture.
Q: Why is my dip watery?
A: The most common culprit is excess moisture from the vegetables. Make sure to thoroughly drain the artichoke hearts and squeeze all liquid from the spinach. Also, ensure your cream cheese is at room temperature for proper mixing.
Q: Can I make this in a slow cooker?
A: Yes! Mix all ingredients except the cheese topping in your slow cooker. Cook on low for 2-3 hours, stirring occasionally. Add the remaining cheese in the last 30 minutes. This method is perfect for parties where you want to keep it warm for hours.
Q: How do I know when the dip is done baking?
A: Look for golden, bubbling cheese on top and edges that are lightly browned. The dip should be hot throughout – you can test with a knife inserted in the center; it should come out hot to the touch.
Q: What’s the best way to reheat leftovers?
A: The oven method works best to maintain the texture. Cover with foil and reheat at 350°F for 10-15 minutes. Stir halfway through and add a splash of milk or cream if it seems too thick.
Q: Can I double this recipe?
A: Certainly! Double all ingredients and use a 9×13 inch baking dish. You may need to increase the baking time by 5-10 minutes. This is perfect when you’re hosting a larger crowd or want plenty of leftovers.
Conclusion
This Spinach and Artichoke Dip with Crostini recipe is your ticket to appetizer success! With its perfect balance of creamy, cheesy goodness and the satisfying crunch of homemade crostini, it’s no wonder this combination has become a party favorite. The recipe is forgiving enough for beginners yet impressive enough to wow experienced cooks and guests alike.
The beauty of this dish lies not just in its incredible taste, but in its versatility and make-ahead friendliness. Whether you’re planning cozy fall activities with friends or preparing for holiday entertaining, this dip adapts to any occasion.
Ready to get cooking? Start by gathering your ingredients and preheating that oven. In less than an hour, you’ll have a restaurant-quality appetizer that will have everyone asking for the recipe. Don’t forget to make extra crostini – they disappear almost as quickly as the dip itself!
For more entertaining inspiration and seasonal recipes, explore our collection of fall activities and recipes that will help you create memorable moments with family and friends.