Hot Mama Grade: B+
This was a quick and easy yet tasty recipe. It was well received at the "Beer Food Party" we went to. The beer we used was Old Chub by Oskar Blues. It got second place to this recipe, though:
http://thebeeroness.com/2013/11/27/spinach-artichoke-beer-cheese-crostini/
Spinach Artichoke Beer Cheese Crostini
Ingredients
- 1 French baguette, sliced into 1 inch slices
- ¼ cup olive oil
- salt and pepper
- 8 oz cream cheese
- ¼ cup sour cream
- 3 wt oz parmesan (about 1 cup)
- 3 wt oz mozzarella cheese, (about 1 cup) divide in half
- 5 wt oz frozen chopped spinach (about 1 cup), thawed & wrung dry
- 1 tbs cornstarch
- ½ cup IPA beer
- 1 tsp red chili sauce (such as sriracha)
- ½ tsp garlic powder
- 14 wt oz quartered artichoke hearts
Directions
- Preheat oven to 375.
- Arrange the baguette slices on a baking sheet. Brush both sides with olive oil, sprinkle with salt and pepper.
- Bake for ten minutes. Turn slices over, bake for ten more minutes or until golden brown.
- While the bread cooks, make the cheese dip.
- Add the cream cheese, sour cream, parmesan, half the mozzarella, spinach, cornstarch, beer, chili sauce and garlic powder, process until well combined.
- Add to a saucepan over medium heat along with the artichoke hearts. Cook, stirring frequently, until hot and bubbly.
- Spoon cheese dip onto the toasted bread, sprinkle with remaining cheese. Return to the oven and bake until the cheese has melted, about 5 minutes.
- Serve warm.
