Recipes Main Dishes Sandwich Recipes Baked Spinach and Artichoke Toasts 4.8 (8) 5 Reviews 2 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 14, 2022 Save Rate Print Share Add Photo 2 2 Prep Time: 20 mins Cook Time: 55 mins Total Time: 1 hr 15 mins Servings: 18 Yield: 18 toasts Jump to Nutrition Facts Jump to recipe One of my favorite things to do is converting, or as we call it in the business, "reimagining" famous sandwiches into party dips. We've done this very successfully (or at least I think so) with the Reuben, Sloppy Joe, and Philly Cheesesteak. This time, we are sort of going in the opposite direction. We're turning a popular hot dip into these Baked Spinach and Artichoke Toasts. Besides being more user friendly, the great advantage of enjoying hot spinach and artichoke dip in this format is that every bite contains the best part of the original recipe (that crusty, golden-brown top). Of course, the trade-off here is that your guests are not able to load up each piece of toast with as much as they want. But what they lose in freedom, I think they more than make up for with not having to watch people go two-knuckles deep into the dip. I think a few trays of these would make for a great Christmas Eve snack or New Year's Eve appetizer, and if you are going to utilize them for such occasions, you'll be happy to know they can be made well ahead of time. You can make the dip mixture and then spread and bake when you're ready. Or you can spread and bake ahead of time, then reheat and re-crisp them before serving. As long as your toasts were well-buttered, and cooked nice and crispy, they will hold up beautifully. Other cheese-friendly vegetables like mushrooms and roasted peppers would also work very well in these, just as long as whatever you're tossing in isn't adding too much extra moisture. Regardless of what you add, I really do hope you give these try soon. Enjoy! Baked Spinach and Artichoke Toasts . Chef John For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button there to get Chef John's bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives. Cook Mode (Keep screen awake) 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 Directions 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. Unknown Chef's Notes: Any loaf of French or Italian bread will work just fine for this. You can use a buttery olive oil instead of butter, Cheddar instead of Gruyere, and mozzarella for provolone if you'd like something milder. If your loaf is a lot more narrow, like a baguette, you'll want to slice it at an angle so your pieces are longer. If using a wide loaf, slices can be cut in half. If you want to add other veggies to this, go ahead, such as sauteed mushrooms or roasted red peppers. I Made It Print Nutrition Facts (per serving) 191 Calories 11g Fat 17g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 191 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 28mg 9% Sodium 393mg 17% Total Carbohydrate 17g 6% Dietary Fiber 2g 6% Total Sugars 1g Protein 8g 15% Vitamin C 5mg 5% Calcium 122mg 9% Iron 1mg 8% Potassium 120mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.