Spinach And Artichoke Garlic Bread Recipe By Tasty

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SPINACH & ARTICHOKE DIP STUFFED GARLIC BREAD RECIPE - (3.9/5)



Spinach & Artichoke Dip Stuffed Garlic Bread Recipe - (3.9/5) image

Provided by BobN

Number Of Ingredients 12

1 baguette
1/2 tablespoon oil
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) bag baby spinach leaves
1 (8-ounce) package cream cheese
1 1/2 cups shredded mozzarella cheese
3 green onions, sliced
Salt and pepper, to taste
3 tablespoons butter
3 cloves garlic, minced
Parmesan cheese, grated, to top
Fresh basil leaves or parsley, torn, to top

Steps:

  • 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°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 to 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.

CHEESY SPINACH AND ARTICHOKE BREAD RING DIP RECIPE BY TASTY



Cheesy Spinach And Artichoke Bread Ring Dip Recipe by Tasty image

Here's what you need: frozen dinner rolls, cream cheese, grated parmesan cheese, grated romano, shredded mozzarella cheese, sour cream, artichoke heart, frozen chopped spinach, garlic, dried basil, crushed red pepper, olive oil

Provided by Tasty

Categories     Snacks

Yield 6 servings

Number Of Ingredients 12

12 balls frozen dinner rolls
8 oz cream cheese, softened
½ cup grated parmesan cheese
½ cup grated romano
½ cup shredded mozzarella cheese
¼ cup sour cream
14 oz artichoke heart, drained and chopped
¾ cup frozen chopped spinach, thawed and drained of excess water
2 cloves garlic, chopped
1 teaspoon dried basil
½ teaspoon crushed red pepper
olive oil

Steps:

  • Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
  • In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
  • Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
  • Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
  • Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
  • (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 51 grams, Fat 38 grams, Fiber 7 grams, Protein 22 grams, Sugar 4 grams

SPINACH AND ARTICHOKE DIP STUFFED GARLIC BREAD



Spinach and Artichoke Dip Stuffed Garlic Bread image

Adapted from Recipe Tin Eats

Provided by Morgan

Time 45m

Number Of Ingredients 12

1 baguette
1/2 tablespoon oil
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) bag baby spinach leaves
1 (8 oz) package cream cheese
1 1/2 cups shredded mozzarella cheese
3 green onions, sliced
Salt and pepper, to taste
3 tablespoons butter
3 cloves garlic, minced
Parmesan cheese, grated, to top
Fresh basil leaves or parsley, torn, to top

Steps:

  • 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.

SPINACH ARTICHOKE GARLIC BREAD



Spinach Artichoke Garlic Bread image

Spinach Artichoke Garlic Bread is a creamy spinach and artichoke dip recipe that is smothered on French bread. Then topped with gooey melted cheese for a delicious garlic toast or bread.

Provided by Jennifer

Categories     Side Dish

Time 30m

Number Of Ingredients 7

8 Ounces Cream Cheese (room temperature)
12 Ounces Frozen Spinach (thawed)
6.5 Ounces Artichoke hearts (drain off the oil and chopped fine)
½ Cup Butter (room temperature)
2 Teaspoons Garlic Powder
18 Ounce French or Italian Bread
2 Cups Shredded Mozzarella Cheese

Steps:

  • Preheat Oven to 400℉

Nutrition Facts : Calories 173 kcal, ServingSize 14 g, Carbohydrate 3 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 48 mg, Sodium 277 mg, Fiber 1 g, Sugar 1 g

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY



Spinach And Artichoke Garlic Bread Recipe by Tasty image

This quick and easy garlic bread gets a spinach and artichoke upgrade in under 30 minutes. We predict it will be a dinner series regular!

Provided by Betsy Carter

Categories     Appetizers

Time 22m

Yield 8 servings

Number Of Ingredients 12

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
6 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 oz frozen spinach, thawed and well drained
10 oz artichoke heart, drained and chopped
1 loaf french bread, sliced in half lengthwise
2 tablespoons fresh parsley, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
  • Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
  • Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
  • Let the garlic bread cool for about 5 minutes, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 619 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, Sugar 6 grams

SPINACH AND ARTICHOKE DIP FRENCH BREAD



Spinach and Artichoke Dip French Bread image

The classic spinach and artichoke dip is upgraded into the cheesiest, crustiest French bread ever!

Provided by Chungah Rhee

Yield 12 servings

Number Of Ingredients 11

1 (14-ounce) can artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese, divided
1/4 cup freshly grated Parmesan
1 (1-pound) French bread loaf, cut in half crosswise
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in 1/2 cup mozzarella cheese and Parmesan. Place bread, cut-sides up, onto the prepared baking sheet. Spread artichoke mixture evenly over the bread slices; top with remaining 1/2 cup mozzarella cheese. Place into oven and bake for 10-12 minutes, or until the cheese has melted. Serve immediately, garnished with parsley, if desired.

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