You don’t need a story about my kid or my non-existent pet to know how to make this recipe that’s perfect for a weeknight appetizer or a party.
Here’s the recipe for the most delicious spinach and artichoke toast you’ve ever eaten in your entire life.
Hot & creamy spinach and artichoke toast. Perfect for an appetizer or parties!
- 1 cup shredded parmesan cheese
- 5 oz frozen spinach thawed
- 7 oz canned artichoke hearts drained & chopped
- 4 oz cream cheese softened
- 1/3 cup sour cream
- 2 tbsp + 2 tsp mayonnaise
- 1 tsp garlic minced
- 1 pkg Take & Bake baguettes or bakery fresh
- 2 tbsp butter melted
- 1/2 tbsp garlic salt
- shredded mozzarella cheese
Preheat oven to 375°
Combine parmesan cheese, spinach, and artichokes in a medium bowl.
In a separate bowl, combine the cream cheese, sour cream, mayonnaise, and garlic until smooth.
Add cream cheese mixture to the spinach mixture until well combined.
Place in an 8×8 baking dish and bake for 25 minutes.
When there are 10 minutes left on the timer, place the Take & Bake baguettes directly on the lowest oven rack.
Remove the spinach & artichoke mixture and set aside to cool.
Slice the baguettes lengthwise and then into thirds crosswise to create individual toast slices.
Stir the melted butter and garlic salt together until well combined. Brush on each individual toast.
On a foil or parchment paper lined baking sheet, scoop roughly a tablespoon of the spinach & artichoke mixture onto the toasts and sprinkle generously with mozzarella cheese.
Return the toasts to the oven for 10 minutes.
To lightly brown the tops, switch your oven to broil for 5-7 minutes or until bubbly and browned to your liking.