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Spinach Olive Dip Crostini Recipe
Ash Tyrrell

Spinach Olive Dip Crostini Recipe

There’s something so satisfying about pulling a tray of warm crostini out of the oven and watching everyone gather around before they even hit the table. I made these Spinach Olive Dip Crostini for a small weekend get-together, and honestly, they disappeared faster than anything else I served
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 fresh baguette sliced into ½-inch pieces – A crusty bakery-style baguette gives the crostini the perfect crunch and sturdy base.
  • 2 –3 tablespoons olive oil – Helps the bread toast evenly and adds rich flavor.
  • 2 tablespoons of olive oil for the dip – Use good-quality olive oil for the best taste.
  • 2 –3 garlic cloves minced – Fresh garlic creates a bold savory flavor that powdered garlic cannot match.
  • 10 ounces fresh baby spinach – Fresh spinach works best because frozen spinach can make the dip watery.
  • 1 teaspoon lemon zest – Brightens the creamy dip and balances the richness.
  • 1 tablespoon lemon juice – Adds fresh acidity and enhances the olives.
  • ½ teaspoon red pepper flakes – Optional but adds gentle heat and depth.
  • 8 ounces cream cheese softened – Makes the dip smooth and creamy.
  • 1 cup shredded mozzarella cheese – Freshly grated mozzarella melts better than pre-shredded cheese.
  • ½ cup sour cream – Gives the dip a tangy and silky texture.
  • ¼ cup grated Parmesan or Pecorino cheese – Adds salty nutty flavor.
  • 1 can sliced green or black olives – Green olives add buttery briny flavor while black olives taste milder.
  • ¼ cup chopped parsley and chives – Fresh herbs brighten the entire dish.
  • Salt and black pepper to taste – Essential for balancing flavors

Method
 

  1. Start by preheating your oven to 400°F. Slice the baguette into even pieces so they toast uniformly. Arrange them on a baking sheet and drizzle lightly with olive oil before seasoning with salt and pepper.
  2. Bake the slices for about 6–7 minutes until golden and crisp. Keep an eye on them because baguette slices can brown quickly. The crostini should feel crunchy but not too hard.
  3. Heat olive oil in a skillet over medium heat and add minced garlic with red pepper flakes. Stir for about 30 seconds until fragrant, then add lemon zest and lemon juice for brightness.
  4. Add fresh spinach gradually and cook until wilted down completely. Continue stirring until most of the moisture evaporates so the dip stays creamy instead of watery.
  5. Lower the heat and stir in softened cream cheese and mozzarella cheese. Mix slowly until everything becomes smooth and creamy without lumps.
  6. Add sour cream, Parmesan cheese, olives, and chopped herbs. Stir gently until all ingredients are evenly combined and coated in the creamy mixture.
  7. Spread a generous spoonful of the spinach olive mixture onto each toasted baguette slice. Make sure every piece gets enough topping for maximum flavor.
  8. Place the assembled crostini back onto the baking tray. Broil them for 3–4 minutes until the tops become bubbly and lightly golden.
  9. Remove the crostini from the oven carefully and top with extra olives, herbs, and cracked black pepper. The fresh toppings add color and extra flavor.
  10. Serve immediately while warm and crispy. The creamy topping paired with crunchy bread creates the perfect appetizer texture.

Notes

  • I always use fresh spinach because frozen spinach releases too much water and makes the topping loose.
  • I like grating the cheese fresh instead of using packaged shredded cheese because it melts smoother.
  • I sometimes toast the bread a little extra if I know the crostini will sit out for a while at parties.
  • I learned that adding lemon zest at the beginning gives the dip a brighter and fresher flavor.
  • I usually reserve a few chopped herbs for garnish because they make the crostini look restaurant-quality.
  • I prefer green olives for their buttery flavor, but black olives work great for a milder taste.