Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Holiday Time
Artichoke-Spinach Dip Bread
Total:
35 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.

Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.

Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.

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