Artichoke Spread With Garlic Bread Food

ARTICHOKE SPREAD WITH GARLIC BREAD

Steps:

• Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.

ROASTED ARTICHOKE SPREAD WITH GARLIC & HEARTS OF PALM

Steps:

• Spread artichoke hearts and garlic on a cookie sheet and broil for 5-15 minutes, until browned.
• Combine all ingredients in a blender or food processor and blend until desired texture is achieved - rough or smooth are both good.
• Can be eaten warm immediately or covered and chilled. Serve with bread, use as a sandwich or wrap filling, or use as a dip for crackers or veggies.

ARTICHOKE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
• Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
• Bake in preheated oven until topping is hot and bubbling, about 20 minutes.

ARTICHOKE GARLIC BREAD

Steps:

• Cut the baguettes in half lengthwise.
• Tear out the soft part of each half to form a shell, reserving the torn bread.
• Saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown.
• Add the torn bread to the garlic and saute until bread turns brown.
• Remove from heat.
• Add sour cream, Monterey Jack, Parmesan, parsley, lemon pepper and artichoke hearts and mix well.
• Arrange bread shells on a baking sheet.
• Fill with the artichoke mixture and sprinkle each half with Cheddar.
• Bake at 350º for 30 minutes; cool slightly.
• Cut into slices and serve.

ARTICHOKE-SPINACH DIP BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
• Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
• Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.

EASY CHEESY ARTICHOKE BREAD

Steps:

• Mix mayo, garlic, cheese and chopped artichoke hearts well.
• Spread on bread-- it makes enough to spread each side of the bread.
• Bake at 375* for 20 minutes.
• Slice& serve hot.

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!