Creamy Spinach Dip Crostini Appetizer

5 from 3 votes

Creamy Spinach Dip Crostini is a cheesy spinach dip piled onto toasty French bread, making the ultimate crostini appetizer.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings:

Preheat oven to 375°F
Spray a large baking sheet with nonstick spray. Lay the bread slices in a single layer on the baking sheet.
1 loaf La Brea Bakery Reserve French Demi-Baguette
In a small bowl, mix together the melted butter, garlic, and parsley.
2 tbsp salted butter, 1 tbsp minced garlic, 1 tbsp fresh parsley
Brush each top side of bread liberally with the butter mixture. Take ½ cup grated Parmesan and sprinkle it over the top of each bread slice.
1 cup grated Parmesan cheese
Bake in the oven for 5-6 minutes or until toasty and starting to brown on the edges. Remove from the oven and set aside.
In a blender or food processor, blend the spinach, cream cheese, lemon juice, pesto, salt/pepper, vinegar, and remaining ½ cup Parmesan cheese. Blend until as smooth as you like.
1 8 oz. box frozen chopped spinach, 4 oz. light cream cheese, 1 tsp fresh lemon juice, 2 tbsp basil pesto, ¼ tsp salt, ¼ tsp black pepper, 1 tsp balsamic vinegar
Spoon 1 tbsp of the spinach dip onto each piece of bread and sprinkle with a bit more grated Parmesan.
Place under a broiler for 3-4 minutes or until the spinach mixture is hot and bubbly and the bread is toasted to your liking.
Garnish with pepitas or shaved Parmesan (optional). Enjoy!
pepitas and shaved Parmesan for garnish

I find a serrated knife the best to cut through bread.
Squeeze as much moisture out of the spinach as you can.
If you don't have any homemade pesto, use store-bought. You could also use store-bought garlic butter.
Store leftovers for up to 3 days and reheat under the broiler.