Homemade Crostini:

1. Preheat oven to 350 degrees F. Slice a french baguette into 1/2 inch pieces (I like to cut it at a bit of an angle). Place on baking sheet and brush each piece with olive oil.
2. Place in oven, middle rack, and let bake until they start to turn golden brown; approx. 4-8 minutes or until they have started to brown nicely (keep an eye on them – everyone’s oven is a bit different). 
3. Remove and let cool.

Spinach Artichoke Dip:

1. Bring a small cast iron skillet to medium high heat. Add olive, garlic, and shallots. Move around pan until garlic is fragrant and shallot has softened, approx. 1-2 minutes.
2. In a medium bowl add cooked garlic and shallot, cream cheese, sour cream and mayo. Use a hand mixer to combine until creamy.
3. Fold in parmesan cheese, 1/2 cup mozzarella cheese, 1/4 cup Gruyere cheese, artichokes, spinach, lemon zest, lemon juice, pepper, and kosher salt. 
4. Pour out into prepared 8×11 pan (or similar size). Top with remaining mozzarella cheese and Gruyere cheese. 
5. Place in oven, middle rack, uncovered for 15 minutes or until cheese is melted and bubbly. Feel free to place under the broiler for 1-2 minutes if you want to brown a bit, just watch very carefully. 
6. Remove from oven and let cool slightly.
7. Serve with cut up homemade crostini (or veggies, pita bread, crackers, etc).