Spinach & Artichoke Baked Crostini

“This post has been sponsored by Borden® Cheese. All thoughts and opinions are my own.”

The holiday season has come so quickly! We all know that one of the highlights of the holidays is the food! Being surrounded by the warmth of a bustling kitchen, all of the incredible aromas, the laughter of family all around—I love everything about the holidays!

So often, I hear people talk about how stressful this time of year is, but if you ask me, it should be anything BUT stressful. This is the time of year to relax and enjoy yourself. One thing I’d love to be able to help with is making your recipe planning easier! So, whether you’re going to visit with family and need a dish to bring, are going to a work potluck, or maybe you just need something delicious to keep hungry relatives OUT of the feast you’re preparing, I’ve got the perfect recipe for you! It can easily be made ahead and then baked just before you need it!

What is this dish, you may ask? It’s hot, it’s incredibly cheesy, and it will leave everyone begging you for the recipe. It will also make doing dishes easier because I am willing to bet that there won’t be much left! It’s beautifully fresh crostini (sliced and seasoned french bread) with a spinach and artichoke dip that is just begging to be baked on top!

Now, ingredients matter, my friends. When it comes to cheese, some just simply melt better than others. And the best melty, creamy, perfect mozzarella cheese I have found for dips is the Borden Mozzarella Thick Cut Shreds! This melty goodness is absolutely a key ingredient for this dip and can be found at your local Food Lion! One other thing I’ll point out about the Thick Cut Shreds: when you’re incorporating it with the other ingredients, you can see where the cheese is. So, you know in a dish like this that the spread is perfectly even!

The first step is to preheat your oven to 350 degrees and prepare to add all of your ingredients to the bowl. For the frozen spinach, it will need to be thawed out and you will need to squeeze out any excess liquid. Add the spinach, cream cheese, grated parmesan, sour cream, chopped artichoke hearts, garlic powder, salt, pepper, and of course, the star of the show: the Borden Mozzarella Thick Cut Shreds. Mix until well blended.

Next, you will need to cut the french baguette into slices. I like to do mine at a diagonal angle so the slices are a little longer; you also don’t want the slices to be too thick. Otherwise, once it is baked, it can be too difficult for some to bite into!

Top off each slice with a heaping layer of the soon-to-be melty, cheesy goodness!

Pop into the oven and bake for about 15 minutes; eyeball it! The spinach and cheese should be almost bubbly and not yet golden; the bread should have a golden hint to it.

Once it is out of the oven, plate those beauties up on a beautifully festive platter or on your favorite cutting board and watch them disappear. Be sure to keep a few in the kitchen to fuel your fire while you keep cooking that holiday meal like the great chef you are!

Happy holidays, friends! Don’t forget to head to Food Lion and grab these ingredients—especially that Borden® Cheese—where you can save $1 on the purchase of two!

** Bonus! You can make this ahead of time, serve the dip in a dish, and have pre-made crostini for dipping! Simply add the ingredients to your favorite casserole dish, bake until bubbly and oozy delicious, season and bake crostini (pictured below), and bam! You’re ready to take this amazing dip on the road!

Spinach & Artichoke Baked Crostini

Spinach & Artichoke Baked Crostini

Ingredients

  • 2 cups Borden® Mozzarella Cheese
  • 1/2 bag Frozen Spinach
  • 1 can of artichoke hearts, drained and diced
  • 1/2 cup of sour cream
  • 8 oz cream cheese
  • 1/4 cup grated parmesan
  • salt, pepper and garlic powder to preference

Instructions

  1. Preheat oven to 350 degrees, thaw spinach and squeeze out any excess liquid
  2. Add the spinach, cream cheese, grated parmesan, sour cream, chopped artichoke hearts, garlic powder, salt, pepper, and of course, the star of the show: the Borden Mozzarella Thick Cut Shreds. Mix until well blended.
  3. Next, you will need to cut the french baguette into slices. I like to do mine at a diagonal angle so the slices are a little longer; you also don’t want the slices to be too thick. Otherwise, once it is baked, it can be too difficult for some to bite into!
  4. Top off each slice with a heaping layer of the soon-to-be melty, cheesy goodness!
  5. bake for about 15 minutes; eyeball it! The spinach and cheese should be almost bubbly and not yet golden; the bread should have a golden hint to it.
  6. Once it is out of the oven, plate those beauties up on a beautifully festive platter or on your favorite cutting board and watch them disappear!
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