Spinach Artichoke Dip Stuffed Bread
"Creamy and cheesy spinach artichoke dip baked in bread boats! These two loaves of stuffed bread are served with freshly baked croutons in one fell swoop. No waste of food, no waste of energy. You might have made spinach artichoke dip before. You might have also made some type of stuffed bread before. But have you ever stuffed spinach artichoke dip into a loaf of bread? If not, we should fix that because it is fantastic!"
Serves12 People
Preparation Time15 min
Cooking Time25 min
Ingredients
- 1 (10-oz) package frozen chopped spinach, thawed and drained
- 1 (14-oz) can artichoke hearts, drained and chopped
- 2 cups parmesan cheese
- 2/3 cup sour cream
- 1 cup cream cheese
- 1/3 cup mayonnaise
- 2 teaspoons minced garlic
- 2 loaves of French bread
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
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Preheat oven to 375°F.
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In a medium bowl, combine spinach, artichoke hearts, and parmesan cheese. Mix.
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In a large bowl, whisk together sour cream, cream cheese, mayonnaise and garlic. Place the spinach and artichoke mixture in the cream mixture. Mix well and set aside.
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Now, let's work on the bread. One at a time, slice off the top of the bread horizontally. Hollow out 1 1/2 inches deep into the bread to create room for the spinach and artichoke dip. Cut the insides into cubes and place on a cookie sheet. You want to reserve 3 cups of bread cubes.
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Season the bread cubes with salt, pepper, garlic powder, paprika, parmesan cheese and toss with olive oil.
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Stuff the prepared two loaves of bread with spinach artichoke dip. Place in another cookie sheet or a roasting pan. Bake for 25 minutes.