Spinach Artichoke Dip Cheese Bread
Recipe - Coon Rapids Wine & Spirits
Spinach Artichoke Dip Cheese Bread
Prep Time15 Minutes
Servings8
Cook Time25 Minutes
Ingredients
1 pkg (12 oz) La Brea Bakery Take & Bake Twin Pack French Baguette
1 tablespoon olive oil
1 small shallot, minced
3 cups spinach, packed
1 can (14 oz) quartered artichoke hearts, drained
8 oz mozzarella grated, divided
1/3 cup grated Parmesan, divided
1/2 cup mayonnaise
4 oz cream cheese
1/2 lemon, juiced
1 teaspoon garlic powder
1/4 teaspoon pepper
2 tbsp chives, chopped
Directions
- Heat oven to 400°F. Slice baguette in half lengthwise, set aside.
- Heat a large skillet over medium heat. Add olive oil, shallots, and spinach. Sauté until shallots are softened and spinach is wilted.
- To a large bowl add artichoke hearts, mozzarella (reserve 1⁄2 cup for top- ping), Parmesan (reserve 1⁄4 cup for the topping), mayonnaise, cream cheese, lemon juice, garlic powder, and pepper.
- Add the shallot mixture to the bowl and stir to combine. Spread insides the baguette and sprinkle evenly with the remaining cheeses. Bake for 20–25 minutes, or until golden brown. Sprinkle with chives and serve warm.
15 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Heat oven to 400°F. Slice baguette in half lengthwise, set aside.
- Heat a large skillet over medium heat. Add olive oil, shallots, and spinach. Sauté until shallots are softened and spinach is wilted.
- To a large bowl add artichoke hearts, mozzarella (reserve 1⁄2 cup for top- ping), Parmesan (reserve 1⁄4 cup for the topping), mayonnaise, cream cheese, lemon juice, garlic powder, and pepper.
- Add the shallot mixture to the bowl and stir to combine. Spread insides the baguette and sprinkle evenly with the remaining cheeses. Bake for 20–25 minutes, or until golden brown. Sprinkle with chives and serve warm.