Artichoke-Spinach Dip Bread

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped
  • 3/4 cup mayonnaise
  • 3/4 cup thawed, drained, squeezed and chopped frozen spinach
  • 1/2 cup grated Parmesan
  • 1/2 cup Greek yogurt
  • 1 teaspoon garlic powder
  • 1 lemon, zested and juiced
  • Kosher salt, as needed
  • 1 sourdough boule
  • 2 cups grated Gruyere cheese
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Kitchen