Spinach Artichoke Dip and Tomato Basil Bruschetta

I absolutely love a good bruschetta. The most traditionally known bruschetta is tomato basil, so I made that for the bridal shower on some yummy french bread crostinis. I’ve been wanting to make my own bread for a while, so that was the perfect excuse..and a perfect opportunity for some yummy spreads/bruschetta!

Photo by my aunt Jacki.

I made spinach artichoke dip as well, as it’s one of Jenny’s favorites. This particular recipe for spinach artichoke dip is out of this world. I’m usually not a fan of dips that have mayo in it, but oh boy. This one is fantastic. My cousin and aunt both don’t usually like spinach artichoke dip, but this one changed them! The bruschetta was so fresh; I added a drizzle of balsamic vinegar to amp up the flavor, and it was perfect. The key here is using fresh basil! Both of these recipes were from the lovely food blog, Annie’s Eats (dip & bruschetta), with only slight changes made. Make these soon – they’re SO worth it!

Here’s the spread of our savory bites. For the full menu from the shower, look to this link. This was the table I had to compromise about with my mom, so it was lacking natural light. I’m sad I couldn’t get better photos, but it’s better than nothing!

Spinach Artichoke Dip

8 oz. cream cheese, softened

1/3 cup grated parmesan cheese

1/3 cup sour cream (I used fat free)

1/3 cup mayonnaise

10 oz. frozen spinach, thawed, drained & chopped

1 cup canned artichoke hearts, chopped

4 cloves roasted garlic, smashed

1/4 t salt

1/2 t chili pepper flakes (Annie used roasted red pepper flakes..I wanted a bit of a kick – it was delicious!)

To roast the garlic, place unpeeled garlic cloves on a baking sheet and roast at 400ºF for 15-20 minutes, until fragrant and soft (the garlic will squeeze out of the peels once cool).

Combine the cream cheese, parmesan, sour cream, mayo, spinach, artichokes, roasted garlic, salt and chili pepper flakes in a medium bowl. Mix until fully incorporated. Spread into a small baking dish and sprinkle with some extra parmesan cheese. Bake for 35-40 minutes at 400ºF, until heated through and lightly brown on top. Serve with crostini, crackers, etc.

Tomato Basil Bruschetta

3 tomatoes, seeded and diced

2 cloves garlic, minced

3 T basil, minced

1/4 t salt

pepper, to taste

1 1/2 T extra virgin olive oil

2 T grated parmesan

1-2 T balsamic vinegar (to your tastes)

Crostini, for serving

Combine all ingredients in a bowl and mix well. Cover and place in the fridge for at least 30 minutes to overnight to allow the flavors to develop. Spoon the mixture on top of crostini, drizzle with some balsamic vinegar and serve.

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