Name: Artichoke-Spinach Dip Bread
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
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.

On Tonight

Artichoke-Spinach Dip Bread

More from:

Related Pages