Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip
Hot Spinach and Artichoke Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Round sourdough loaf not sliced

  • 1

    package (8 ounce size) cream cheese

  • 1

    can (14 ounce size) artichoke hearts, drained, coarsely chopped

  • 1/2

    cup spinach, frozen chopped, or steamed

  • 1/4

    cup mayonnaise (do not use Miracle Whip)

  • 1/4

    cup Parmesan cheese

  • 1/4

    cup Romano cheese (or you can use all Parmesan)

  • 1

    clove garlic, finely minced

  • 1/2

    teaspoon dried basil

  • OR

  • 1

    tablespoon fresh basil

  • 1/4

    cup Mozzarella cheese, grated

  • 1/4

    teaspoon garlic salt

  • salt and pepper, to taste

Directions

Preheat oven to 325 degrees F. Cut off top of bread and set aside. Hollow out bread leaving 1" shell. Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Pour into bread and replace top. Wrap well in aluminum foil. Bake at 325 degrees F in oven for 1 1/2 - 2 hrs until hot and bubbly. Remove top and serve with toasted bread, chips or breadsticks. Can cut up bread that was hollowed out, toast in oven and use as well to dip.

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