Description
Creamy and cheesy spinach artichoke dip baked in bread boats and served with freshly baked croutons.
Ingredients
Units
Scale
- 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
For the croutons:
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons parmesan cheese
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 375°F.
- In a medium bowl, combine spinach, artichoke hearts, and parmesan cheese. Mix.
- 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.
- 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.
- Stuff the prepared two loaves of bread with spinach artichoke dip. Place in another cookie sheet or a roasting pan. Bake for 25 minutes.
- Now, season the bread cubes with salt, pepper, garlic powder, paprika, parmesan cheese and toss with olive oil.
- After 15 minutes, insert the cookie sheet that contains the seasoned bread cubes into the oven to bake for 10 minutes.
- Serve the croutons on top of the stuffed bread and sprinkle a little paprika. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 421
- Sugar: 3.9g
- Sodium: 821mg
- Fat: 25.7g
- Carbohydrates: 32.5g
- Protein: 16.6g
- Cholesterol: 45.6mg
