Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spinach artichoke stuffed french bread. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
I then stuffed that dip into the middle of a store-bought loaf of French bread. (You don't need anything fancy here. Chips and dip for dinner sounds ridiculous. But Spinach Artichoke Stuffed French Bread?
Spinach Artichoke Stuffed French Bread is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Spinach Artichoke Stuffed French Bread is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook spinach artichoke stuffed french bread using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spinach Artichoke Stuffed French Bread:
- Make ready French bread (a wider, soft loaf works better for this)
- Get pack frozen spinach, thawed
- Prepare garlic
- Prepare artichoke hearts, drained
- Get cream cheese, softened to room temperature
- Take mayo
- Prepare sour cream
- Get freshly shredded parmesan cheese
- Get freshly shredded white cheddar cheese
- Get freshly shredded mozzarella cheese, divided
- Get each salt and pepper
- Make ready bacon, cooked and crumbled (optional)
This is a quick video on How to make Spinach Artichoke cheese Stuffed French bread. An amazing baking recipe for stuffed spinach cheese bread. #krsnatarian. Garlicky chunks of bread are mixed with cream cheese, spinach, and artichoke hearts, then stuffed back into the shell and baked for a show-stopping appetizer everyone will want seconds of! Set the French bread on the prepared baking sheet, cut side up.
Instructions to make Spinach Artichoke Stuffed French Bread:
- Preheat the oven to 350°F. Line a large baking tray with foil. Cut a channel along the length of the top of the loaf and remove the bread from it. Scoop out the majority of the bread from the inside of the channel, but leave enough bread along the bottom and around the sides for stability. Place the hollowed out loaf on the baking tray and set it aside.
- Before starting, you want to drain the spinach and the artichokes of their extra moisture really well, that way your dip doesn't turn watery. Place the spinach in a fine mesh sieve and press down on it to drain some of the excess water. Then take handfuls of the spinach and squeeze out as much extra water from it as you can. Use your hands to also gently squeeze the excess water from the artichoke hearts.
- Place the drained spinach and garlic into a food processor and pulse a few times to mince it all up. Add the artichoke hearts and process until everything is chopped small and combined.
- Add the cream cheese, mayo, sour cream, parmesan, white cheddar, 1/2 cup of the mozzarella, the salt and pepper to the food processor and let it run until everything is thoroughly combined. Stop to scrape down the sides with a rubber spatula as needed. If using the bacon, then add it in now and pulse a few times to incorporate it in.
- Spoon the dip into the bread, pressing it down as you go to get it completely filled. Depending on the size of your loaf, you might have some dip leftover, but you can either bake it separately or you can freeze it for another time.
- Bake the loaf for 15 minutes. Then remove it from the oven and sprinkle the remaining mozzarella cheese over the top. Return it to the oven and bake an additional 15 minutes or until everything is hot and the cheese over the top has melted and started to turn golden.
- Let it cool for a few minutes, then use a large, serrated knife to slice it in a gentle sawing motion and serve.
Spread the spinach artichoke mixture over both halves of the bread. Top with spinach, artichoke hearts, onions, lemon peel, mozzarella cheese and Parmesan cheese. Roll up dough, using parchment paper to help roll; press seam to seal. Place bread seam side down on paper-lined cookie sheet. Spinach, Cheese And Pepperoni Stuffed BreadGarden and Table. baby spinach, pepperoni slices, shredded mozzarella, refrigerated pizza.
So that is going to wrap this up for this special food spinach artichoke stuffed french bread recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
