If you love spinach artichoke dip and crispy bread, this gluten free spinach artichoke crostini is about to become your new favorite appetizer. It has all the creamy, cheesy goodness of classic spinach artichoke dip, piled onto toasted slices of gluten free sourdough bread for the perfect bite-sized snack.
Why you'll Love this Gluten Free Crostini
Spinach artichoke dip is always a crowd-pleaser, but turning it into crostini makes it easier to serve and way more fun to eat. Using gluten free sourdough bread gives these crostini a great texture and flavor that holds up well under the creamy topping.
This recipe is easy, cozy, and feels just a little fancy without being complicated. It's perfect for entertaining, holidays, dinner parties, or even a casual night in when you want something snacky but still satisfying.
- Crispy, toasted gluten free sourdough bread
- Creamy spinach artichoke topping
- Easy to prep ahead for entertaining
- Naturally gluten free with simple ingredients
- Perfect for parties, holidays, or game day
Ingredients You'll Need for This Spinach Artichoke Crostini
For the Crostini
- Your favorite gluten free sourdough bread, sliced into squares.
- Olive oil or melted butter
- Salt
Gluten free sourdough works especially well here because it has so much flavor and doesn't fall apart once topped.
For the Spinach Artichoke Topping
- Whipped Cream cheese
- Grated parmesan cheese
- Frozen spinach, thawed and squeezed dry
- Artichoke hearts, chopped
- Garlic Salt
- Salt and pepper
Simple, classic ingredients that come together for big flavor!
If you're looking for more gluten free appetizer recipes, I think you'll also love these Crispy Baked Potato Skins and this easy 3 Ingredient Warm Sausage Dip
How to Make Gluten Free Spinach Artichoke Crostini
Step 1: Toast the Sourdough Bread
Preheat your oven to 400°F. Arrange the gluten free sourdough slices on a baking sheet and brush lightly with olive oil or melted butter. Sprinkle with a pinch of salt.
Bake for 8-10 minutes, flipping halfway, until the bread is golden and crisp. Set aside.
Step 2: Make the Spinach Artichoke Mixture
In a large bowl, mix the whipped cream cheese, parmesan, and garlic salt until smooth. Stir in the spinach and chopped artichokes, making sure everything is evenly combined. Season with additional salt and pepper if desired to taste.
The mixture should be thick and creamy, not watery. If it looks loose, double-check that the spinach was fully squeezed dry.
Step 3: Assemble the Crostini
Spoon a generous amount of the spinach artichoke mixture onto each toasted slice of sourdough. Spread it evenly all the way to the edges.
Step 4: Bake Until Melty
Return the crostini to the oven and bake for 10-12 minutes, or until the topping is hot and the edges are lightly golden.
If you like a slightly browned top, switch the oven to broil for 1-2 minutes at the end. Just keep a close eye on it!
Tips for the Best Gluten Free Crostini
- Use a sturdy gluten free sourdough bread so it doesn't get soggy
- Squeeze spinach very well to avoid excess moisture
- Toast the bread before adding toppings for extra crunch
- Serve warm for the best flavor and texture
Love the flavors in this crostini? You'll also want to try my three cheese gluten free spinach artichoke dip, which is extra creamy and perfect for parties, game day, or scooping up with veggies and chips.
Make-Ahead and Serving Tips
You can prep the spinach artichoke mixture up to 2 days in advance and store it in the refrigerator. When you're ready to serve, toast the bread, assemble, and bake.
These gluten free spinach artichoke crostini are best served warm, but they're still delicious at room temperature, making them great for parties and potlucks.
Variations and Add-Ins
Want to switch things up? Try one of these ideas:
- Extra cheesy: Add more mozzarella or parmesan
- Spicy: Stir in red pepper flakes or chopped jalapeños
- Dairy free: Use dairy free cream cheese and shredded cheese
- Protein boost: Add cooked, chopped chicken
This recipe is flexible and so easy to customize!
When to Serve Spinach Artichoke Crostini
This gluten free spinach artichoke crostini recipe is perfect for:
- Holiday gatherings
- Dinner parties
- Game day appetizers
- Cocktail parties
- Anytime you need an easy gluten free snack
Elegant enough for entertaining but simple enough for everyday snacking.
Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's Eat!
Easy Gluten Free Spinach Artichoke Crostini
Ingredients
- 8 slices Gluten Free Sourdough Bread each slice cut into 4 bite sized squares
- Oil for toasting the bread
- 1 package Frozen Spinach thawed and drained
- 1 cup Artichoke Hearts chopped small
- 8 oz Whipped Cream Cheese
- ½ cup Parmesan Cheese
- ¼ teaspoon Garlic Salt
Instructions
- Preheat your oven to 400°F. Arrange the gluten free sourdough slices on a baking sheet and brush lightly with olive oil. Sprinkle with a pinch of salt.
- Bake for 8-10 minutes, flipping halfway, until the bread is golden and crisp. Set aside.
- In a large bowl, mix the cream cheese, parmesan, and garlic salt until smooth. Stir in the spinach and chopped artichokes, making sure everything is evenly combined. Season with additional salt and pepper if needed to taste.
- Spoon a generous amount of the spinach artichoke mixture onto each toasted slice of sourdough. Spread it evenly all the way to the edges.
- Return the crostini to the oven and bake for 10-12 minutes, or until the topping is hot and the edges are lightly golden.If you like a slightly browned top, switch the oven to broil for 1-2 minutes at the end. Just keep a close eye on it!
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