Description
A fun, shareable appetizer that combines creamy spinach artichoke dip with pull-apart bread for dipping.
Ingredients
Scale
For the Crust:
- 1 round sourdough bread loaf
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cut the sourdough loaf into a grid pattern, being careful not to cut through the bottom crust.
- In a large bowl, mix cream cheese, mayonnaise, garlic, onion powder, salt, and pepper until smooth.
- Fold in spinach, artichoke hearts, mozzarella, and Parmesan until well combined.
- Gently separate the bread cuts and stuff the spinach artichoke mixture into the crevices.
- Drizzle olive oil over the top of the bread, then wrap loosely in foil, leaving the top exposed.
- Bake for 25-30 minutes until cheese is melted and bubbly. Serve warm.
Notes
You can customize the seasonings to taste.