Cheesy Spinach Artichoke Bread
User Reviews
3.5
Cheesy Spinach Artichoke Bread
Description
Cheesy Spinach Artichoke Bread starts with thoroughly drained spinach and artichoke hearts finely minced in a food processor along with garlic. These are blended with cream cheese, sour cream, mayonnaise, sharp cheddar, Parmesan, and part of the mozzarella cheese for a smooth and flavorful dip. Salt and freshly cracked pepper balance the richness.
A loaf of French bread is hollowed out to create a cavity for the dip, preserving enough bread on the sides and bottom for structure. The creamy spinach artichoke mixture is packed tightly inside, then topped with remaining mozzarella. Baking melts the cheese and heats the dip through, creating a bubbly, golden crust on top with a warm, creamy interior.
The finished dish is ideal for parties or casual gatherings where it can be sliced and served warm. Garnishing with fresh parsley adds color and a mild herbaceous note. This dish combines textures of crusty bread and creamy cheesy filling for a satisfying appetizer or snack.
Ingredients
spinach artichoke dip
- 8 ounces spinach thawed, frozen
- 1-2 cloves garlic peeled
- 14 ounces artichoke hearts drained, canned
- 4 ounces cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup Parmesan Cheese shredded
- 1/2 cup cheddar cheese shredded sharp
- 1 cup mozzarella cheese divided, shredded
- 1 tsp salt
- 1 tsp black pepper fresh cracked
- 1 loaf French bread
- parsley for garnish, chopped, fresh
Instructions
- Set oven to 350°F.
- Make sure your spinach is very well drained, I put it in a mesh strainer and push the excess liquid out with the back of a large spoon. Put the spinach and garlic into the bowl of a food processor and process until finely minced.
- Drain the can of artichoke hearts, and then squeeze the excess liquid out of each one gently by hand. Add them to the processor and process until finely chopped.
- Add the cream cheese, sour cream, mayo, sharp cheese, and just 1/2 cup of the mozzarella to the processor. (Save the remaining 1/2 cup of mozzarella for the topping.) Add the salt and pepper and process until well blended.
- Cut a channel into the top of the loaf of bread and remove the top section of the crust. Scoop out enough of the bread to leave room for the dip, but be sure to leave some bread along the bottom and sides for stability. Stuff the dip into the bread, pressing down with a spoon to get it completely filled. You will have extra dip, depending on the size of your loaf. You can bake it separately with chips, or freeze it for later.
- Bake the bread for 15 minutes. Remove from the oven and sprinkle the remaining mozzarella cheese over the top. Return to the oven for another 15 minutes, or until everything is hot and melted. Sprinkle with chopped fresh parsley.
- Let the bread cool for a couple of minutes, and then slice. Plan to serve right away, while it is hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 376kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 946mg | 39% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3464IU | 69% |
| Vitamin C | 10mg | 11% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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