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Spinach Artichoke Beer Cheese Crostini

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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

Instructions
 

  • 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.