30-Minute Creamy Spinach Dip Crostini
Golden toasted baguette slices topped with a rich, creamy spinach and pesto dip create an irresistible appetizer that balances crispy textures with smooth, savory flavors. The garlic-butter base adds aromatic depth while parmesan cheese provides sharp, nutty notes throughout. Perfect for dinner parties, holiday gatherings, or casual entertaining when you want something more sophisticated than basic chips and dip. This make-ahead friendly version allows you to prep hours in advance and finish under the broiler for warm, bubbly perfection.
Ingredients
- 1 loaf La Brea Bakery Reserve French Demi-Baguette, sliced into 1/2 inch slices
- 2 tablespoons salted butter, melted
- 1 tablespoon minced garlic
- 1 cup grated parmesan cheese, divided
- 1 tablespoon fresh parsley, finely chopped
- 1 box frozen chopped spinach, 8 ounces
- 4 ounces light cream cheeseregular cream cheesesame amountvegetarian
richer flavor
- 1 teaspoon fresh lemon juice
- 2 tablespoons basil pesto
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon balsamic vinegar
- pepitas(optional)
- shaved parmesan, for garnish(optional)
Instructions
- 1
Preheat oven to 375F
- 2
Spray large baking sheet with nonstick spray and lay bread slices in single layer
- 3
Mix melted butter, garlic, and parsley in small bowl
- 4
Brush each bread slice top liberally with butter mixture and sprinkle with half the parmesan
- 5
Bake for 5-6 minutes until toasty and edges start browning, then remove and set aside
- 6
Blend spinach, cream cheese, lemon juice, pesto, salt, pepper, vinegar, and remaining parmesan until smooth
- 7
Spoon 1 tablespoon spinach mixture onto each bread slice and sprinkle with more parmesan
- 8
Cover and refrigerate up to 6 hours if not serving immediately
- 9
When ready to serve, broil for 3-4 minutes until spinach mixture is hot and bubbly
- 10
Garnish with pepitas or shaved parmesan
Tips
Thaw and drain spinach thoroughly by pressing in clean kitchen towel to remove excess moisture for best texture
Make crostini base up to 2 days ahead and store in airtight container, then assemble with dip when ready to serve
For extra flavor depth, substitute sun-dried tomato pesto for basil pesto or add a pinch of red pepper flakes
Good to Know
covered in refrigerator up to 6 hours before final broiling
can assemble completely and refrigerate up to 6 hours, then broil before serving
warm immediately after broiling while spinach mixture is hot and bubbly
Common Mistakes
drain spinach thoroughly to avoid soggy crostini
do not overbake initial toast to avoid burning during broiling
watch broiler closely to prevent over-browning
Substitutions
Dairy-Free Swaps
General Alternatives
richer flavor
FAQ
Can I make these completely ahead of time?
Yes, assemble completely and refrigerate up to 6 hours, then broil 3-4 minutes before serving to heat through and create bubbly top.
What if I don't have a broiler?
Return assembled crostini to 375F oven for 8-10 minutes until spinach mixture is heated through and bread edges are golden brown.
Can I freeze the spinach mixture?
The spinach dip mixture can be frozen up to 3 months, but assemble on fresh bread after thawing to prevent soggy crostini.