Spinach Artichoke Crostini

Spinach Artichoke Crostini are crispy, creamy, and totally irresistible! This cheesy spread on garlic-rubbed baguette slices is perfect for any gathering.

Recipe and image compliments of Brit from Whisked Away Kitchen

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Spinach Artichoke Crostini

Prep Time35

Cook Time8

Ingredients

Spinach Artichoke Spread

1 tablespoon olive oil
2 cloves garlic minced
1/4 teaspoon red pepper flakes
3 oz fresh baby spinach about 3 cups, roughly chopped
1 14-oz can quartered artichoke hearts, drained
4 oz Hiland Cream Cheese softened
2 tablespoons mayonnaise
2 oz shredded parmesan cheese about 1/2 cup
2 oz shredded low-moisture mozzarella about 1/2 cup
Kosher salt to taste

Crostini

1 large baguette cut into ½-inch thick slices
1-2 tablespoons olive oil
1 clove garlic halved

Instructions

Preheat oven to 400°F.
Make the spinach artichoke spread. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes. Saute until fragrant, about 30 seconds.
Add the spinach and a pinch of salt. Cook for 2 minutes, or until wilted.
Add the drained artichoke hearts. Use a spatula to break them into smaller pieces and cook until no liquid remains.
Reduce heat to low. Add the softened cream cheese, mayonnaise, parmesan, and mozzarella. Season with salt to taste and stir until the mixture is smooth and combined.
Place the baguette slices on a baking sheet. Brush the tops with 1-2 tablespoons of olive oil. Bake for 5-7 minutes, or until just toasted.
Rub the top of each toasted slice with the cut side of the halved garlic clove.
Spread the spinach artichoke mixture generously over each toasted bread slice.
Broil for 1-2 minutes, until the topping is bubbly and golden. Garnish with more red pepper flakes if desired.

Overhead view of ingredients for spinach artichoke crostini, including a block of Hiland Cream Cheese, fresh spinach, artichoke hearts, shredded cheese, garlic cloves, baguette, mayonnaise, olive oil, salt, and red pepper flakes arranged on a stone surface.

Spinach and chopped artichoke hearts sautéing in a skillet with garlic and seasonings until tender.

Creamy spinach artichoke mixture in a skillet, blended with Hiland Cream Cheese and melted cheese until smooth and rich.

Toasted crostini on a black baking tray, baked until bubbly and golden.

Great for game day, appetizers, or anytime you need a crowd favorite

Topped with a rich spinach artichoke spread, these golden toasts are a flavorful bite-sized snack that’s sure to disappear in minutes at any party.

Why We Love This Recipe

Irresistible texture contrast: The crispy, garlicky toast base paired with the warm, creamy, and bubbly topping is a perfect bite every time.
Surprisingly simple: This spread comes together in one skillet in under 15 minutes, making it a deceptively easy gourmet snack.
Major crowd-pleaser: The classic combination of spinach and artichoke is a universal favorite that appeals to almost everyone.
Perfect make-ahead potential: You can prepare the spread hours (or even a day) ahead, so all you have to do at game time is assemble and broil.

Ingredient Notes

Baguette: A sturdy baguette works best as it holds up to the hearty spread without getting soggy.

Fresh Spinach: Using fresh baby spinach (instead of frozen) is key for the best texture and flavor, preventing a watery dip.

Artichoke Hearts: Canned quartered artichoke hearts in water are perfect for this. Be sure to drain them well to avoid excess moisture.

Hiland Cream Cheese: This is the main ingredient for the creamy base. Be sure it is fully softened to room temperature for easy mixing and an ultra-smooth texture.

Cheeses: The combination of rich, tangy parmesan and super-melty, stretchy mozzarella creates the ideal flavor and gooey factor. For the best melt, shred your own mozzarella from a block.

Mayonnaise: Just a few tablespoons of mayo creates a perfectly spreadable consistency.

Step by Step Instructions

Saute the aromatics. Heat oil over medium heat. Saute garlic and red pepper flakes just until fragrant (about 30 seconds). Don’t let the garlic brown, as it will turn bitter.
Cook the spinach. Add the spinach in batches if needed, wilting each addition before adding more.
Add the artichokes. Add the artichokes, breaking them into smaller pieces with your spatula. Cook for 2-3 minutes to lightly brown them and further evaporate any liquid from the pan.
Combine cheeses. Reduce the heat to low. Stir in the cream cheese, mayo, and cheeses until fully melted and smooth.
Toast the bread. Toast the bread until crisp and lightly golden. Rubbing the garlic clove on the warm toast is essential. The heat releases its oils for a major flavor boost.
Broil to finish. Spread the mixture generously on the toasts. Broil on a high rack just until the edges are browned and the cheese is bubbly. Watch them closely as they can burn in seconds.

Expert Tips and Tricks

For the smoothest spread, ensure your cream cheese is truly softened to room temperature before adding it to the skillet.
The key to preventing soggy toasts is cooking off all the liquid from the spinach and artichokes in the skillet before adding the cheese.
Don’t skip rubbing the toasted bread with garlic! This simple step adds a massive punch of flavor that elevates the entire dish.
Watch the broiler closely! The toasts can go from perfectly golden to burnt in a matter of seconds.

Make Ahead and Storage Instructions

The spinach artichoke spread can be made up to 2 days in advance. Let it cool completely before storing it in an airtight container in the refrigerator. When ready to serve, let it come to room temperature for easier spreading, or warm it gently in a skillet over low heat.

Assembled crostini are best enjoyed immediately. However, you can toast the baguette slices up to a day ahead and store them in an airtight container at room temperature.

If you do have leftovers, store your spinach artichoke crostini in an airtight container in the refrigerator for up to 2 days. Reheat in an oven preheated to 350°F until warmed through.

Golden brown spinach artichoke crostini topped with melted cheese and red pepper flakes on a stone surface.

Close-up view of several spinach artichoke crostini arranged on a light stone surface, their melted cheese toppings lightly browned, with a scalloped dish of crushed red pepper flakes and spoon.

Creamy, cheesy, and perfectly crisp—these crostini are snack-time perfection!

Serving Ideas

Serve these crostini straight from the oven while they’re hot and the cheese is gloriously stretchy. For a true game-day spread, pair them with other easy favorites!

Create a crowd-pleasing platter by serving these crostini alongside classic wings, jalapeño poppers, and a veggie tray with Hiland Toasted Onion or Rockin Ranch dip.
They are the ideal bite to serve with chili or hearty soups on a chilly game day.
Take them to the tailgate. Pack them in a portable container. They travel well and are always a hit!

For more delicious recipes, visit Hiland Dairy’s recipe page.