Three appetizers inspired by the dip we all know and love – spinach and artichoke dip! Spinach and Artichoke Crostini, Mini Spinach and Artichoke Gouda Tarts, and Spinach Artichoke Grazing Cups.
This post is kindly sponsored by Roth Cheese. All opinions expressed in this post are my own.
Now that the world is starting to reopen, I am tip-toeing into entertaining again. I have so missed having people over and being able to cook for them. Feeding people is my love language.
While I don’t think that I am ready for an inside gathering just yet, my backyard is ready to party.
This spring, we turned our patio into an outdoor living space that is made for enjoying summer nights with friends and family. We added new outdoor games, upgraded our fire pit and garden, and made a living room set complete with hanging chairs that are perfect for cuddling up in.
Now more than ever, I want to focus on my guests. And not on being in the kitchen cooking while they are catching up and enjoying themselves. I want to be out there having a good time too. I’ve missed my friends and can’t wait to spend time with them again. So that means I need some snacks that are easy to prepare and easy to eat.
My friends at Roth Cheese have a new Spinach Artichoke Gouda cheese that is so good and was the inspiration for this spread. Its creation was inspired by the classic dip that we all know and love. Lots of spinach, artichoke, red pepper flake, and garlic flavor in creamy Gouda.
I created three appetizer recipes featuring the new Spinach Artichoke Gouda – Spinach and Artichoke Crostini, Mini Spinach and Artichoke Gouda Tarts, and Spinach Artichoke Grazing Cups. (Otherwise known as a Charcutie-Cup.)
I love that each thing is bite-sized or personal. You don’t need to worry about utensils or double-dipping. (Please tell me that we said goodbye to that in 2020.) This creamy flavored Gouda is so versatile. It melts like a dream in and on everything, and is delicious all on its own. It works perfectly in each recipe.
Roth Spinach Artichoke Gouda cheese is available through Amazon Fresh, you can have it delivered right to your door. (It is also available on Alp & Dell Cheese Store if you don’t have Amazon Fresh in your area.)
Now that it is finally feeling like summer, I’m going to break out the corn hole, get the pollen off the furniture, and fire up the fire pit, because I am ready to have some fun.
Spinach Artichoke Crostini
- 24 pieces sliced baguette
- ½ cup olive oil
- ½ sweet onion finely chopped
- 1 can artichoke hearts drained and finely chopped
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1 8-oz. bag baby spinach
- Salt and pepper to taste
- 1 6-oz. package Roth Spinach Artichoke Gouda cheese, shredded
- Preheat the oven to 350°. Arrange bread slices on a baking sheet. Brush bread with ¼ cup olive oil. Toast until golden brown, about 5 minutes. Set aside.
- Add oil to a medium saute pan over medium heat. Add onions and artichokes, cook for about 5 minutes or until the onions soften. Add garlic, red pepper flakes, and cook for one minute. Add spinach to the pan, and cook until it wilts, about 2 minutes. Season with salt and pepper.
- Flip the bread over and top the untoasted side with the spinach mixture. Sprinkle generously with Roth Spinach Artichoke Gouda cheese. Put the pan back into the oven and cook until the cheese melts. If you like things a little extra spicy, sprinkle the tops with more red pepper flakes.
Mini Spinach and Artichoke Gouda Tarts
- 1 box ready made pie crust there should be 2 crusts in the box
- ⅔ cup sour cream
- ⅓ cup green onions finely chopped
- ⅓ cup red pepper finely chopped
- ⅓ cup artichoke bruschetta topping
- 2 cups Roth Spinach Artichoke Gouda cheese shredded
- Salt and pepper
- Preheat oven to 375*. Cut pie crust into about 2 ¾-inch rounds. Gently press into a mini muffin tin. Bake for 10 minutes. If the crusts puff up, use a spoon or tart shaper to press them back into shape.
- Mix sour cream, green onions, red pepper, artichoke bruschetta topping in a medium bowl. Fold in shredded Roth Spinach Artichoke Gouda cheese and season with salt and pepper.
- Add a tablespoon of the mixture into each pie crust. Put back into the oven and bake for an additional 10 minutes.
Spinach Artichoke Grazing Cups
- Dried Apricots
- Roth Spinach Artichoke Gouda cheese sliced
- Cherry tomatoes
- Add the smaller items to the bottom of a clear plastic cocktail glass, jar, or any container you like. Skewer olives and tomatoes on cocktail sticks.
- Arrange crackers in the back, then add Roth Spinach Artichoke Gouda cheese and prosciutto.
Thank you to Roth Cheese for sponsoring this Three Spinach Artichoke Inspired Appetizers post. I am proud to partner with brands that I genuinely love and serve my family and friends.