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Spinach and Artichoke Dip Stuffed Garlic Bread Recipe

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This recipe for Spinach and Artichoke Dip Stuffed Garlic Bread is from Mrs. Winslow's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 baguette or loaf of french bread
½ tablespoon oil
1 (10 oz) bag baby spinach leaves
1 (8 oz) package cream cheese
3 green onions, sliced
1 (14 oz) can artichoke hearts, drained and chopped
1½ cups shredded mozzarella
Salt and pepper, to taste
1/2 cup butter
3 cloves garlic, minced
Parmesan cheese, grated

Directions:
Directions:
Preheat the oven to 350 degrees F.
Cut the baguette into 4 pieces. Cut out the insides, leaving some bread along the edges. Heat oil in a large pan and Saute artichoke pieces for one minute. Reduce heat to medium, add spinach, and cook until wilted, turning often.
Add cream cheese and mozzarella, melting entirely. Fold in the green onions and add salt and pepper. Remove from heat.
Stuff the baguette quarters with the spinach and artichoke dip, packing the dip. Transfer to a cutting board. Slice into 1' thick slices. Place the baguette slices, keeping them close together, in heavy-duty foil that is about 5-6 inches longer than the bread.
Combine butter and minced garlic. Microwave until fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices.
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 serve warm.

 

 

 

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