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Consider it Spinach Dip 2.0.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 45 mins
Ingredients
- 1 large boule
- 8 oz. cream cheese, softened
- 1/2 c. sour cream
- 2 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan (plus more for garnish)
- 2 c. canned artichoke hearts, drained and chopped
- 2 packages frozen spinach, defrosted, drained and chopped
- 2 cloves garlic, minced
- Kosher salt
- 4 tbsp. melted butter
Directions
- Step 1Preheat oven to 350º and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch the boule,making slices, score every inch in both directions and making sure to not slice all the way through the bottom.
- Step 2In a large bowl, combine cream cheese and sour cream, mozzarella, Parmesan, artichokes, spinach and garlic. Season with salt and pepper and set aside.
- Step 3Brush boule with butter, making sure to get inside the crosshatches.
- Step 4Stuff each crosshatch generously with the spinach and artichoke mixture and wrap bread completely in foil. Bake until the cheese is melted and the bread is warm and toasty, about 20 minutes. Transfer to a plate and serve warm.
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