Friday, January 13, 2012

Spinach and Artichoke Bread

I love spinach and artichoke dip and this recipe is like a spinach and artichoke dip that you don't need to dip. Genius! The melty cheesy topping is so good you'll find any reason to pull out this recipe - Super Bowl appetizers, tapas night, finger food. Heck, you don't need a reason to make this, you just need to make it. 'Nuff said.

Spinach and Artichoke Bread
Makes one loaf

1 (14 ounce) can artichoke hearts (drained and chopped)
1 box frozen spinach, thawed
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce package) cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

Mix the artichoke hearts, frozen spinach green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.

Hollow 1/2 an inch out of the center of both halves of the bread.

Spread the mixture into the hole in the bread slices and top with the reserved cheese.

Bake in a preheated 350F oven covered in foil for 20 minutes.

Remove the foil and continue to bake until the cheese is melted and golden brown.

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