Spinach Artichoke Bruschetta

Spinach Artichoke Bruschetta

Time: 15 minutes     Servings: 8


  • 1 Can Artichoke Hearts, chopped
  • ¼ C Garlic, minced 
  • 16 oz Spinach, frozen, chopped, drained
  • ½ C Butter
  • 2 C Shredded Parmesan Cheese
  • 2 C Sour Cream 
  • 32 oz Cream Cheese, softened
  • 1T Salt 
  • 1T Pepper
  • 8-10 slices Ciabatta bread or any crusty bread
  • 1 T Olive Oil


  1. Melt butter and place in a mixing bowl along with garlic, cream cheese, sour cream, salt and pepper. 
  2. Mix until smooth, then add chopped artichoke hearts, Parmesan cheese and spinach. 
  3. Combine and place in a 9 x 13 glass, greased baking pan. 
  4. Bake in a 350ºF oven until the internal temperature is 165º or approximately one hour. 
  5. Cut the Ciabatta bread into slices. Drizzle with olive oil. 
  6. Toast bread in a 350ºF oven until golden brown, approximately 10 min. 
  7. Spread the spinach artichoke dip on top of the toasted bread and serve.

Go Rogue by adding Truffle Hot Sauce to the spinach artichoke mixture.

Want Chef Jeff, The Rogue Chef, to make this delicious treat or any other meal for you? Contact him at www.TheRogueChefBranson.com.

See the published recipe in the Branson Globe.