Warm Parmesan Spinach Dip piled onto toasty French Bread is the ultimate in bruschetta recipes. This is one of our favorite game day or holiday recipes to make in a pinch.
Recipe and images by: The Cookie Rookie
- 1 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 (9 ounce) box frozen chopped spinach, thawed and drained according to package instructions
- 4 ounces light cream cheese
- 1 teaspoon fresh lemon juice
- 2 tablespoons basil pesto
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon balsamic vinegar
- pepitas and shaved parmesan for garnish (optional)
- Preheat oven to 375F
- Spray a large baking sheet with nonstick spray. Lay the bread slices in a single layer on the baking sheet.
- In a small bowl, mix together the melted butter, garlic, and parsley.
- Brush each top side of bread liberally with the butter mixture. Take 1/2 cup grated parmesan and sprinkle over the top of each bread slice.
- 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 together the spinach, cream cheese, lemon juice, pesto, salt/pepper, vinegar, and remaining 1/2 cup parmesan cheese. Blend until as smooth as you like.
- Spoon 1 tablespoon of the spinach dip onto each piece of bread and sprinkle with a bit more grated parmesan.
- If not ready to serve, cover with plastic wrap and keep in fridge up to 6 hours or until ready to serve.
- When ready to serve, remove from the fridge and place under a broiler for 3-4 minutes or until spinach mixture is hot and bubbly and bread is toasted to your liking.
- Garnish with pepitas or shaved parmesan (optional)