Spinach Olive Dip Crostini

Why You’ll Love This Recipe

I love this recipe because I get plenty of flavor from simple ingredients. The spinach adds freshness, the olives bring a savory and briny bite, and the creamy base ties everything together.

I also appreciate how easy the crostini are to prepare for a gathering. I can toast the baguette slices ahead of time and prepare the spinach olive dip separately, then assemble everything shortly before serving.

The recipe is also flexible. I can use green or Kalamata olives, add Parmesan or feta, include fresh herbs, or give the dip a little heat with red pepper flakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crostini

• 1 French baguette
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, halved
• Pinch of salt
• Freshly ground black pepper, to taste

For the Spinach Olive Dip

• 2 cups fresh baby spinach
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 8 ounces cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup grated Parmesan cheese
• 1/2 cup green olives, pitted and finely chopped
• 1/4 cup Kalamata olives, pitted and finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional
• Salt, to taste

For Garnishing

• Chopped olives
• Grated Parmesan
• Fresh parsley or basil
• Lemon zest, optional

Directions

1. Prepare the Baguette

I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper.

I cut the baguette diagonally into slices about 1/2-inch thick. Cutting on an angle gives me slightly larger pieces with plenty of room for the spinach olive topping.

2. Toast the Crostini

I arrange the baguette slices in a single layer on my baking sheet and lightly brush both sides with olive oil.

I season them with a small pinch of salt and black pepper and bake for about 8 to 10 minutes, turning them halfway through, until they’re crisp and lightly golden.

3. Add Garlic Flavor

While the crostini are still warm, I gently rub the cut side of a garlic clove over one side of each slice.

I use a light hand because raw garlic can quickly become overpowering.

4. Cook the Spinach

I heat one tablespoon of olive oil in a skillet over medium heat. I add the minced garlic and cook it briefly until fragrant.

I add the spinach and cook for about 2 to 3 minutes, stirring until it has completely wilted.

5. Drain and Chop the Spinach

I transfer the cooked spinach to a plate and let it cool slightly.

Once it’s cool enough to handle, I squeeze out as much excess moisture as possible. I find this step particularly important because wet spinach can make my dip watery.

I finely chop the drained spinach.

6. Prepare the Creamy Base

I place the softened cream cheese, sour cream, Parmesan, lemon juice, lemon zest, oregano, and black pepper in a mixing bowl.

I stir everything together until I have a smooth, creamy mixture.

7. Add the Spinach and Olives

I fold the chopped spinach, green olives, and Kalamata olives into the cream cheese mixture.

If I want a little heat, I add a pinch of red pepper flakes. I taste the dip before adding salt because the olives and Parmesan already contribute plenty of saltiness.

8. Chill the Dip

I refrigerate the spinach olive dip for about 20 to 30 minutes before serving.

This gives the flavors time to come together and helps the mixture become slightly firmer.

9. Assemble the Crostini

Shortly before serving, I spoon a generous amount of spinach olive dip onto each toasted baguette slice.

I avoid assembling them too far ahead because I want the bread to remain crisp.

10. Garnish and Serve

I finish each crostini with chopped olives, grated Parmesan, fresh herbs, or a little lemon zest.

I arrange them on a serving platter and serve immediately.

Servings and Timing

I usually get about 20 to 24 crostini from one baguette, depending on how thickly I slice it.

• Prep time: 20 minutes
• Cooking and toasting time: 15 minutes
• Chilling time: 20–30 minutes
• Total time: approximately 1 hour
• Yield: 20–24 crostini
• Servings: 8–10

Variations

For a feta version, I replace some of the Parmesan with crumbled feta. I love how its tangy, salty flavor complements both the spinach and olives.

When I want a stronger Mediterranean flavor, I add chopped sun-dried tomatoes, fresh basil, and extra Kalamata olives.

For a warm version, I assemble the crostini with the dip and place them under the broiler briefly until the topping is warm and lightly browned.

I can also add chopped artichoke hearts to create a spinach-artichoke-and-olive variation. I drain them thoroughly before mixing them into the dip.

For extra heat, I increase the red pepper flakes or add finely chopped pickled peppers.

When I want a slightly lighter dip, I replace some of the cream cheese or sour cream with thick Greek yogurt.

Storage/Reheating

I store the spinach olive dip separately from the crostini whenever possible. I place the dip in an airtight container and refrigerate it for up to 3 days.

I keep plain toasted crostini in an airtight container at room temperature for about 2 days. If they lose some of their crispness, I place them in a 350°F (175°C) oven for approximately 3 to 5 minutes.

Once the crostini are assembled, I prefer eating them immediately. The creamy topping gradually softens the toasted bread during storage.

If I have assembled leftovers, I refrigerate them in an airtight container. I can eat them chilled or warm them briefly in the oven, although the bread won’t be quite as crisp as when freshly assembled.

FAQs

Can I make Spinach Olive Dip Crostini ahead of time?

Yes. I prepare the spinach olive dip up to 2 days ahead and keep it refrigerated. I can also toast the baguette slices ahead. I wait until shortly before serving to assemble the crostini so the bread stays crisp.

Can I use frozen spinach instead of fresh spinach?

Yes. I thaw frozen spinach completely and squeeze out as much liquid as possible before adding it to the dip. I find that removing the excess moisture is essential for keeping the filling thick and creamy.

What olives work best for Spinach Olive Dip Crostini?

I like combining green olives and Kalamata olives because they give me different flavors and colors. I can use only one variety if I prefer, as long as the olives are pitted and well drained.

How do I keep crostini from becoming soggy?

I toast the bread until it’s properly crisp and make sure the cooked spinach and olives are well drained. Most importantly, I don’t add the creamy topping until shortly before serving.

What can I serve with Spinach Olive Dip Crostini?

I like including these crostini on an appetizer platter with roasted vegetables, cheeses, fresh vegetables, nuts, and additional olives. I can also serve them before pasta, grilled dishes, soups, or salads.

Conclusion

Spinach Olive Dip Crostini are one of my favorite appetizers when I want something creamy, crunchy, and full of savory Mediterranean-inspired flavor. I love how crisp garlic-rubbed baguette slices contrast with the creamy spinach filling and salty pieces of green and Kalamata olives.

Spinach Olive Dip Crostini

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Crisp garlic-rubbed baguette slices topped with a creamy spinach spread packed with briny green and Kalamata olives, Parmesan, and bright lemon. These savory crostini make an elegant Mediterranean-inspired appetizer for parties and gatherings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 20-24 crostini, 8-10 servings
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 French baguette
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, halved
• Pinch of salt
• Freshly ground black pepper, to taste
• 2 cups fresh baby spinach
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 8 ounces cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup grated Parmesan cheese
• 1/2 cup green olives, pitted and finely chopped
• 1/4 cup Kalamata olives, pitted and finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional
• Salt, to taste
• Chopped olives, for garnishing
• Grated Parmesan, for garnishing
• Fresh parsley or basil, for garnishing
• Lemon zest, optional, for garnishing

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Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Cut the baguette diagonally into approximately 1/2-inch-thick slices.
2. Arrange the baguette slices in a single layer on the prepared baking sheet. Lightly brush both sides with 3 tablespoons olive oil and season with a pinch of salt and black pepper.
3. Bake for 8 to 10 minutes, turning halfway through, until crisp and lightly golden. While still warm, lightly rub one side of each crostini with the cut side of the halved garlic clove.
4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook briefly until fragrant. Add the spinach and cook for 2 to 3 minutes, stirring until completely wilted.
5. Transfer the spinach to a plate and let it cool slightly. Squeeze out as much excess moisture as possible, then finely chop the spinach.
6. Combine the softened cream cheese, sour cream, Parmesan, lemon juice, lemon zest, oregano, and black pepper in a mixing bowl. Stir until smooth and creamy.
7. Fold the chopped spinach, green olives, and Kalamata olives into the cream cheese mixture. Add optional red pepper flakes and taste before adding additional salt.
8. Refrigerate the spinach olive dip for 20 to 30 minutes to allow the flavors to develop and the mixture to firm slightly.
9. Shortly before serving, spoon a generous amount of spinach olive dip onto each toasted baguette slice.
10. Garnish with chopped olives, grated Parmesan, fresh parsley or basil, and optional lemon zest. Arrange on a platter and serve immediately.

Notes

• Squeeze the cooked spinach thoroughly to remove excess moisture and keep the dip thick and creamy.
• Frozen spinach can replace fresh spinach if it is completely thawed and thoroughly squeezed dry.
• For a feta variation, replace some of the Parmesan with crumbled feta.
• Chopped sun-dried tomatoes, fresh basil, or drained artichoke hearts can be added for additional Mediterranean flavor.
• For a warm variation, top the crostini with the dip and briefly broil until the topping is warm and lightly browned.
• For a lighter dip, replace some of the cream cheese or sour cream with thick Greek yogurt.
• The dip can be refrigerated separately in an airtight container for up to 3 days.
• Store plain toasted crostini in an airtight container at room temperature for up to 2 days. Refresh them in a 350°F (175°C) oven for 3 to 5 minutes if needed.
• Assemble the crostini shortly before serving to prevent the bread from becoming soggy.

Nutrition

• Serving Size: 2-3 crostini
• Calories: 270 kcal
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 35 mg