- 15 minutes
- 45 minutes
- Preheat oven to 325.
- Grease a 10” pie plate with cooking spray.
Cook spinach in microwave according to package instructions. Use a dish towel and colander to squeeze excess water from the thawed spinach.
Slice baguette on a diagonal into 1/2” slices. Arrange on a greased baking pan.
Drain artichoke hearts and chop finely.
Combine cream cheese, sour cream, spinach, garlic, artichokes, salt, and pepper in pie plate and mix well.
Spread mixture evenly across pie plate. Sprinkle with Parmesan
Cover with foil and bake for 25 minutes.
After 25 minutes, Remove foil and place baguette slices in oven. Bake an additional 15 minutes, until dip is browned and bubbly and crostini are nicely toasted. Serve warm.