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. Â But you’ll miss out on being able to say Italian words like a boss.
Spinach Artichoke Beer Cheese Crostini
Ingredients
- 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
Directions
- 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.
Copyright �© TheBeeroness.com
I just posted a dip and my absolute fave dip of all time is spinach & artichoke dip. Yours sounds incredible!
Yes, this is necessary!!! I love spinach and artichoke anything, but these just look incredible!
Yesssss, yes yes. My mouth hurts from wanting these so bad.
Love that you beerified this classic dip and even gourmeted it too!
I look for any chance I can to use fancy Italian words 😉 Serving this way also helps prevent people like me from taking HUGE piles of tasty dips like this to go with just one piece of bread.
My favorite dip on a crostini – I want this so bad!!
Agreed, very necessary! It’s spinach and artichoke dip perfected! Not only did you make it portable but also gave it an IPA punch. Love it! 🙂
Happy Thanksgiving to you and your family, Jackie!
Need. This. Now. LOVE!!
I am making this right now! The cool thing is, I got a bottle of IPA that is 1 pint and 6 fl. oz. — so, I have a lot left to drink! Cheers! Can’t wait to try it!
This dip looks awesome Jackie! Really looking forward to trying it!
I rarely entertain, but this makes me want to invite over a crowd so I have an excuse to make a big platter of these. Or hell, maybe I’ll just make them for myself. That works too, right?
Thanks for the great website and recipes. We made this recipe last weekend along with the Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema. Both were fantastic and I didn’t change a thing in either recipe (which is incredibly rare for me). We are looking forward to trying many more of these.
Thank you so much!