Baked Spinach And Artichoke Toasts Recipe
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Chef john transforms the best baked spinach and artichoke dip into something even better by baking it on crunchy, individually-sized toasts.
4.3
10 Rating -
Rate
Vegdiet
1hr 15minstotal
20minsPrep
55minsCook
1hr 15m.total
20m.Prep
55m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Baked Spinach And Artichoke Toasts Recipe
- 1 Loaf French Bread
- 1/4 cup Unsalted butter, melted
- 1 Package cream cheese, at room temperature
- 1/2 cup Grated gruyere cheese
- 1/2 cup Grated provolone cheese
- 1/4 cup Finely grated parmigiano-reggiano cheese, plus more for topping
- 3 Cloves garlic, finely minced
- 0.33 cup Thinly sliced green onion, white and light green parts only
- 1/2 teaspoon Salt, or to taste
- As required Freshly ground black pepper
- 1 pinch Cayenne pepper
- 1 pinch Freshly grated nutmeg
- 1 Package frozen chopped spinach - thawed, drained, and chopped
Nutrition
value
value
533
calories per serving
29 g Fat39 g Protein28 g Carbs11 g FiberOther
Current Totals
- Fat29g
- Protein39g
- Carbs28g
- Fiber11g
MacroNutrients
- Carbs28g
- Protein39g
- Fiber11g
Fats
- Fat29g
Vitamins & Minerals
- Calcium1001mg
- Iron5mg
- Vitamin A370mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9220mcg
- Vitamin B120mcg
- Vitamin C21mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium140mg
- Manganese6mg
- Phosphorus685mg
- Selenium52mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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