Description
Smooth & creamy, bright and briney, earthy and savory, this Spinach Olive Dip Crostini has all of the makings of a great dip topping crusty and crunchy baguette slices. The ultra creamy base of cream cheese, sour cream, mozzarella and Pecorino gets an earthy contrast from spinach, garlic and buttery green olives. Lemon and herbs brighten up the dip while red pepper flakes add a little heat. All comes together on flavor and texture loaded, bite sized crostinis that are perfect for parties.
Ingredients
Crostini
- 1 baguette, sliced into 1/2" thick slices
- 2-3 tablespoons olive oil
Spinach Olive Dip Topping
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1/2 medium lemon, zested and juiced
- 1/2 teaspoon red pepper flakes, optional
- salt & pepper - to taste
- 10 ounces fresh baby spinach
- 8 ounces cream cheese, cut into 1" chunks and softened
- 1 cup grated Fontina or Mozzarella Cheese, grated
- 1/2 cup sour cream
- 1/4 cup Pecorino or Parmesan Cheese, grated
- 1 six ounce can California Ripe Olives, green or black
- 1/4 cup finely chopped chives &; parsley or preferred herbs
Instructions
Crostini
Preheat oven to 400°F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.
Bake for 6-7 minutes until golden and crisp.
Spinach Olive Dip Topping
Drain the olives and either split them in half by hand or slice in half. Set aside.
Heat the olive oil in a medium pot over medium heat. Add garlic and red pepper flakes and cook, stirring constantly for about 30 seconds, until the garlic is softened and fragrant. Stir in the lemon zest and juice.
Add the spinach to the pot by the handful, and cook until completely wilted. Repeat adding by the handful until all of the spinach has wilted. Add a couple of pinches of salt and a few cracks of black pepper. Continue to cook, stirring frequently, for about 3-4 more minutes, until most of the liquid from the spinach has evaporated.
Reduce heat to low and add the cream cheese and mozzarella. Stir until all the cheese has melted, about 3 minutes. Stir in sour cream and the pecorino or parmesan, until ultra creamy. Add about 3/4 of the olives and about 3/4 of the chopped herbs, reserving the rest for topping, and stir to coat. Remove from heat.
Use a spoon or spatula to evenly and liberally top each of the toasted baguettes with the spinach olive dip topping. Depending on how heavily you dress your crostini and the size of the bread you're serving it on, you may have some extra Spinach Olive Dip leftover. If so, lucky you! Put it out with some crackers, veggies or tortilla chips as a bonus snack. Or see my other suggestions in the post above.
Place under the broiler for 3-4 minutes just until the cheese bubbles and barely begins to brown.
Top with remaining halved olives and fresh herbs and fresh cracked pepper, if desired. Serve immediately while hot.
Notes
These Spinach Olive Dip Crostini are at their best while still hot from the oven. But, they can hang around the party for a while and still taste great at room temperature.
You can also freeze the assembled crostini to save for later. Place the crostini on a lined baking sheet and freeze until firm. Then transfer to a freezer proof baggie or container and store up to 2 months. To reheat, preheat oven to 375°F then bake on the lined baking sheet for 10-12 minutes. Revive with some fresh herbs and/or lemon zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers