Spinach Artichok

Photo by Juli-Ann S.
Adapted from nutmegnanny.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from nutmegnanny.com

Ingredients

  • INGREDIENTS:

  • 1

    (14 ounce) can artichoke hearts, drained and chopped

  • 1

    (10 ounce) block of frozen chopped spinach, thawed and squeezed

  • 1/2

    of a small onion, finely chopped

  • 2

    cloves garlic, minced

  • 4

    ounces cream cheese, room temperature

  • 1/2

    cup sour cream

  • 1/4

    cup mayonnaise

  • 1

    cup Italian blend cheese, shredded (divided)

  • 1/4

    cup Parmesan cheese, grated

  • 1

    loaf Italian bread, sliced in half

Directions

Preheat oven to 350 degrees. In a bowl of an electric mixer add artichoke hearts, spinach, onion, garlic, cream cheese, sour cream, mayonnaise, 1/2 cup of the Italian blend shredded cheese and Parmesan cheese. Mix on low speed until smooth and combined. Set aside while you prepare the bread. Hollow out the center of each half of the Italian bread. Stuff each half with an equal amount of filling. Sprinkle remaining 1/2 cup Italian blend shredded cheese onto each half. Cover bread loosely with foil and bake for 20 minutes until the filling is hot. Remove the foil and let bake until the top of the cheese is golden brown, about 10 minutes more. Let bread rest for 5 minutes, slice and enjoy!

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