This is necessary.
Putting dip on bread. Serving it on a silver platter. Acting fancy.
It’s the same amalgamation of ingredients as that dip you serve in that Pyrex bowl surrounded by bread slices, relatively similar process, but the result is the ability to use the Italian word for “little toast” whilst talking about beer cheese dip.
It also allows for your unruly party guests to grab a portable portion of dip and move along, avoiding a traffic jam around the dip section and promoting harmonious party mingling.
Or you could just serve it in a bowl surrounded by bread like a normal person. But you’ll miss out on being able to say Italian words like a boss.
Spinach Artichoke Beer Cheese Crostini
- 1 French baguette, sliced into 1 inch slices
- ¼ cup olive oil
- salt and pepper
- 8 oz cream cheese
- ¼ cup sour cream
- 3 wt oz parmesan (about 1 cup)
- 3 wt oz mozzarella cheese, (about 1 cup) divide in half
- 5 wt oz frozen chopped spinach (about 1 cup), thawed & wrung dry
- 1 tbs cornstarch
- ½ cup IPA beer
- 1 tsp red chili sauce (such as sriracha)
- ½ tsp garlic powder
- 14 wt oz quartered artichoke hearts
- Preheat oven to 375.
- Arrange the baguette slices on a baking sheet. Brush both sides with olive oil, sprinkle with salt and pepper.
- Bake for ten minutes. Turn slices over, bake for ten more minutes or until golden brown.
- While the bread cooks, make the cheese dip.
- Add the cream cheese, sour cream, parmesan, half the mozzarella, spinach, cornstarch, beer, chili sauce and garlic powder, process until well combined.
- Add to a saucepan over medium heat along with the artichoke hearts. Cook, stirring frequently, until hot and bubbly.
- Spoon cheese dip onto the toasted bread, sprinkle with remaining cheese. Return to the oven and bake until the cheese has melted, about 5 minutes.
- Serve warm.
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