All of the creamy, delicious flavors you've come to love from your favorite spinach artichoke dip, made lighter with more spinach and artichokes.
Ingredients
- 1 La Brea Bakery French Baguette
- ¼ cup extra virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can artichoke hearts, plus more for garnish
- 1 pound frozen spinach, defrosted and excess liquid removed
- ¼ cup mayonnaise
- 1 cup sharp white cheddar cheese
- 1 ½ cups gruyere cheese
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons Panko breadcrumbs
Preparation
- Heat oven to 350°F.
- Warm 1 tablespoon olive oil in a medium pan over medium heat. Add onion and saute until soft and translucent. Add the garlic and cook for another 30 seconds. Remove from heat.
- In the bowl of a food processor pulse together the artichoke hearts, spinach, and mayonnaise until the artichoke hearts are broken up. Add the cheddar and 1 cup of gruyere, lemon juice, and a large pinch of salt and pepper. Transfer the dip to an oven-proof container and top with the remaining ½ cup of gruyere cheese.
- In a small bowl combine the Panko breadcrumbs and the remaining olive oil. Sprinkle the breadcrumb mixture over the artichoke dip and bake until the top is golden brown and bubbling, about 20 to 25 minutes.
- While the dip is baking, make the crostini to serve alongside by slicing the baguette into ½” slices. Brush with olive oil and place on a parchment lined baking sheet. Bake in the same oven as the dip until golden brown and crunchy, about 10 minutes. Serve warm.
Recipe adapted from: Amanda Frederickson
