Wow. Oh my gosh. This is good stuff right here. All credit goes to Host the Toast for this simple recipe, yet outstanding taste.
Stuffed Spinach and Artichoke is the best of both worlds. You get the crispy and soft texture from the garlic olive oil coated bread, and then that’s followed by a creamy cheesy taste.
Creamy inside with a crunchy buttery outside!
- 1 baguette whole grain
- 1/2 tablespoon oil
- 1 14 oz can artichoke hearts, drained and chopped
- 1 10 oz bag baby spinach leaves
- 8 oz plain greek yogurt OR cream cheese
- 1 1/2 cups shredded mozzarella cheese
- 3 green onions sliced
- Salt and pepper to taste
- 3 tablespoons olive oil or butter
- 4 cloves garlic minced
- Parmesan cheese grated, to top
- Fresh basil leaves or parsley torn for garnishing
Take the baguette and slice it into four separate pieces.
Carefully use a long knife to carve out the inside breading. It's ok if there is still bread left around the edges.
Set aside the bread from the center of the baguette for later use.
Heat the oil in a large pot over medium-high heat.
Add in the artichoke pieces and cook for one minute. Reduce heat to medium, stir in the spinach and cook until wilted.
Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat.
Preheat the oven to 350 degrees F.
Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.
Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1″ thick.
Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread.
Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
Remove from the oven, top with Parmesan cheese and torn basil or parsley leaves, and serve warm.
Original recipe from Host the Toast! Check out her page!