Description
We’re taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.
Ingredients
- 1 loaf French bread
- ¼ cup unsalted butter, melted
- 1 (8 ounce) package cream cheese, at room temperature
- ½ cup grated Gruyere cheese
- ½ cup grated provolone cheese
- ¼ cup finely grated Parmigiano-Reggiano cheese, plus more for topping
- 3 cloves garlic, finely minced
- ⅓ cup thinly sliced green onion, white and light green parts only
- ½ teaspoon salt, or to taste
- freshly ground black pepper to taste
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 1 (10 ounce) package frozen chopped spinach – thawed, drained, and chopped
- 2 cups chopped marinated artichoke hearts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat).
- Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
- Bake in the preheated oven until light golden brown
- about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
- Add cream cheese
- Gruyere
- provolone
- 1/4 cup Parmigiano-Reggiano
- garlic
- green onion
- pepper
- salt
- cayenne
- nutmeg
- spinach
- and artichokes to a mixing bowl and mix until thoroughly combined.
- Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese
- artichoke
- and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
- Bake in the preheated oven until the tops and bottoms are nicely browned
- about 25 minutes. Serve warm or at room temperature.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 18