How To Make Artichoke Dip Toasts With Spinach Pesto | Tasting Tab

A twist on a classic dip

By Tasting Table Staff
Artichoke Crostini Photo: Lizzie Munro/Tasting Table

This is a decidedly grown-up version of that retro party classic, spinach and artichoke dip. Prepping the artichokes takes a bit of work, but it's worth the effort—fresh chokes are worlds above jarred in terms of taste and texture.

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Recipe from the Tasting Table Test Kitchen

Artichoke Dip Toasts with Spinach Pesto

5 (30 ratings)
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Learn to get all the flavors of artichoke and spinach dip on toast. 

Prep Time
30
minutes
Cook Time
35
minutes
servings
8
toasts
Total time: 1 hour, 5 minutes

Ingredients

  • For the Spinach Pesto
  • 1½ cups packed baby spinach
  • 1 cup flat-leaf parsley
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon minced garlic
  • ⅓ cup olive oil
  • Kosher salt and pepper, to taste
  • 2 tablespoons toasted almonds, finely chopped
  • For the Artichoke Toasts
  • 2 tablespoons olive oil, plus more for brushing
  • 1 medium shallot, very thinly sliced (about ½ cup)
  • ¼ teaspoon crushed red pepper flakes
  • 6 globe artichokes, trimmed and prepped, sliced very thin
  • 2 thyme sprigs
  • Kosher salt, to taste
  • ½ cup dry white wine
  • ¼ cup crème fraîche
  • Eight ¼-inch slices sourdough bread
  • 1 garlic clove, halved
  • 2 ounces Gruyère, grated (about ½ cup)
  • 2 tablespoons finely grated Parmesan
  • ½ lemon

Directions

  1. Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly-smooth paste forms. Transfer the pesto to a bowl and fold in the almonds. Set aside. Makes about ⅓ cup.
  2. Make the artichokes: Preheat the oven to 400°. In a large skillet over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the shallots and cook until softened, 3 to 4 minutes. Add the red pepper flakes, artichokes and thyme, season with salt and cook until the artichokes begin to soften, 6 to 8 minutes. Add the wine and simmer until the liquid has almost completely evaporated and the artichokes are just tender, 8 to 10 minutes. Remove the pan from the heat, stir in the crème fraîche and Parmesan and season with salt.
  3. Using a pastry brush, oil the toasts with the remaining olive oil and place them on a baking sheet and bake until light golden brown, 4 to 5 minutes.
  4. Rub the garlic clove over each warm toast 2 to 3 times. Spoon the artichoke mixture over the toasts and top with the Gruyère. Bake on the center rack of the oven until the cheese melts, 4 to 5 minutes. Remove the toasts from the oven and spoon the pesto over the top. Using a microplane, zest the lemon over each toast and serve.
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