Spinach and Artichoke Dip with Crostini

Ingredients

• 1 cup frozen spinach, thawed and drained
• 1 cup artichoke hearts, chopped
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 baguette French bread, sliced
• 2 tablespoons olive oil
• 1 clove garlic, halved

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
3. 03
   Stir in the thawed and drained spinach, chopped artichoke hearts, minced garlic, mozzarella, and Parmesan cheese. Season with salt and freshly ground black pepper.
4. 04
   Transfer the mixture to a baking dish and spread evenly. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
5. 05
   While the dip is baking, prepare the crostini. Arrange the baguette slices on a baking sheet and brush each slice with olive oil.
6. 06
   Toast the baguette slices in the oven for 5-7 minutes or until golden and crispy. Rub each toasted slice with the cut side of the garlic clove.
7. 07
   Remove the dip from the oven and let it cool slightly before serving.
8. 08
   Serve the warm spinach and artichoke dip with the garlic-rubbed crostini.