Spinach And Artichoke Dip Stuffed Garlic Bread Food

SPINACH AND ARTICHOKE DIP STUFFED GARLIC BREAD

Steps:

• Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.
• Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often.
• Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat.
• Preheat the oven to 350 degrees F.
• Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.
• Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1″ thick.
• Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
• In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread.
• Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
• Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.

SPINACH ARTICHOKE DIP IN A BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the top of the bread. Use your fingers to remove the crumb from the center of the bread, leaving only the crust as a wall (discard the crumb or reserve it for another use, such as making breadcrumbs).
• Melt the butter in a medium skillet over medium heat, then add the shallots, garlic and red pepper flakes. Cook, stirring occasionally, until softened about 3 minutes. Add the spinach and artichokes and cook, stirring, until hot, about 3 minutes. Add the cream cheese and cook, stirring, until melted. Stir in the mozzarella and season with salt and pepper.
• Spoon the mixture into the bread bowl, mounding it slightly if necessary, and sprinkle with the Parmesan. Place the bread and the top side by side on a baking sheet and bake until the bread is hot and crusty and the top of the spinach dip is lightly browned, about 15 minutes. Transfer the bread bowl to a serving platter. Tear the top of the bread into chunks and serve alongside the dip with crudites for dipping.

SPINACH & ARTICHOKE DIP STUFFED GARLIC BREAD RECIPE - (3.9/5)

Steps:

• Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat. Preheat the oven to 350°F. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick. Tear a piece of heavy duty foil that is about 5 to 6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

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!