Spinach and Artichoke Dip Stuffed Garlic Bread

You can never have too many hor d'oeuvre recipes, so give Spinach and Artichoke Dip Stuffed Garlic Bread a try. This recipe serves 20 and costs $1.35 per serving. One portion of this dish contains roughly 15g of protein, 18g of fat, and a total of 260 calories. 190862 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of oil, parmesan cheese, green onions, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for The Super Bowl. It is brought to you by Host The Toast. Overall, this recipe earns a solid spoonacular score of 65%. Spinach Artichoke Dip Stuffed Bread, Spinach artichoke dip stuffed bread, and Roasted Garlic Spinach & Artichoke Dip with Garlic Pita Chips are very similar to this recipe.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 (14 oz) can artichoke hearts, drained and chopped

1 (10 oz) bag baby spinach leaves

1 baguette

3 tablespoons butter

1 (8 oz) package cream cheese

Fresh basil leaves or parsley, torn, to top

3 cloves garlic, minced

3 green onions, sliced

½ tablespoon oil

Parmesan cheese, grated, to top

Salt and pepper, to taste

1½ cups shredded mozzarella cheese

Equipment:

knife

pot

cutting board

microwave

bowl

aluminum foil

oven

Cooking instruction summary:

Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.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, add in the spinach, and cook until wilted, turning often.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.

 

Step by step:


1. Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.

2. Heat the oil in a large pot over medium-high heat.

3. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often.

4. 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.

5. 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.

6. 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.

7. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.


Nutrition Information:

Quickview
259k Calories
15g Protein
17g Total Fat
9g Carbs
7% Health Score
Limit These
Calories
259k
13%

Fat
17g
27%

  Saturated Fat
9g
60%

Carbohydrates
9g
3%

  Sugar
1g
1%

Cholesterol
44mg
15%

Sodium
942mg
41%

Get Enough Of These
Protein
15g
30%

Vitamin K
74µg
71%

Calcium
439mg
44%

Vitamin A
2045IU
41%

Phosphorus
271mg
27%

Selenium
12µg
17%

Folate
56µg
14%

Vitamin B2
0.2mg
12%

Vitamin C
8mg
11%

Manganese
0.21mg
10%

Vitamin B12
0.58µg
10%

Zinc
1mg
9%

Magnesium
31mg
8%

Iron
1mg
7%

Vitamin B1
0.09mg
6%

Fiber
1g
4%

Potassium
150mg
4%

Vitamin B3
0.77mg
4%

Vitamin B6
0.07mg
4%

Vitamin E
0.56mg
4%

Copper
0.06mg
3%

Vitamin B5
0.28mg
3%

Vitamin D
0.28µg
2%

covered percent of daily need
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Food Trivia

Grape growing is the largest food industry in the world as there are more than 60 species and 8000 varieties of grapes.

Food Joke

The City Health Inspector walks into a new restaurant unannounced and takes a seat to where he can see the kitchen. While he is sitting there, an order goes back for a pizza. The chef appears and the Health Inspector nearly chokes when he see that he is not wearing a shirt. The chef then proceeded to grab a lump of pizza dough and press it out flat on his bare chest. Appalled, the Health Inspector had barely finished writing up this infraction when an order came back for a hamburger. The cook proceeded to grab a handful of ground meat and pressed it into a perfect patty in his armpit. Shocked and bewildered, the Health Inspector called for the manager and explained the gravity of the deplorable conditions he had seen. "That's nothing," said the manager, "you should come back at five in the morning when he makes the donuts!"

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