Spinach and artichoke dip is pretty much a guaranteed hit. The only thing I could think to make it better was to put on some buttery, garlic crostini to make it super easy to grab when you’re in a group. It’s the perfect appetizer for a girls’ night, game day, and anything in between. I added garlic butter to the toast, but if you wanted to make it a little more low-fat (though at this point you might as well go big or go home), feel free to toast the bread plain.
Ingredients: Makes 20 crostini
1 Ioaf of Italian bread or French baguette
3 tablespoons butter, softened
1 garlic clove, crushed
8 ounces cream cheese, softened
1/4 cup sour cream
1-2 tablespoons mayonnaise
1, 14-ounce can artichoke hearts, chopped
1 cup frozen spinach (cooked according to package instructions)
1/8 teaspoon salt
1/8 teaspoon garlic powder
dash of black pepper
1/4 cup fresh mozzarella and parmesan cheeses (combined)
5 cherry tomatoes, sliced (optional)
Slice bread into 1-inch thick pieces. Combine butter and crushed garlic; spread garlic butter onto bread and toast until crisp but not too brown (bread might be too tough to eat if it’s over-toasted; toaster oven is recommended but conventional oven will work). Combine cream cheese, sour cream, mayo, artichoke hearts, spinach, seasonings, and cheese in a large bowl. Microwave on high for 1 minute. Scoop dip onto crostini and heat in oven five minutes or until hot. Top with cherry tomato slices and serve.