toasted spinach artichoke bread

★★★★★ 1 Review
akflurry avatar
By Sherry Blizzard
from Piney Flats, TN

I saw this scrumptious bread at the Midnight Sun Festival downtown. The line was soooooo long. I hung back and tried to watch how they were making it. I could only guess at what I saw and came home to recreate it. It is so garlicky and cheesy and yummy. I am hooked on this bread. If you're not a fan of garlic, you might want to eliminated the teaspoon of granulated garlic. I am going to add a rough chop of pine nuts because it just seems right.

★★★★★ 1 Review
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For toasted spinach artichoke bread

  • 10 oz
    frozen spinach, thawed and drained of all liquid
  • 4 clove
    garlic, peeled
  • 1 tsp
    granulated garlic
  • 1 tsp
  • 1 tsp
  • 14 oz
    artichoke hearts in water, drained
  • 6 oz
    cream cheese, softened
  • 1/2 c
    best foods, mayonnaise
  • 1/2 c
    sour cream
  • 1/2 c
    three cheese blend (parmesan, asiago, romano)
  • 1/2 c
    sharp cheddar cheese, grated
  • 1/4 c
    pine nuts
  • 2-3 Tbsp
    olive oil
  • 1 c
    mozzarella cheese, shredded and divided
  • 1
    loaf of artisan bread, sliced in half

How To Make toasted spinach artichoke bread

  • 1
    Preheat the oven to 350 F
  • 2
    Squeeze out all of the water from the spinach. I used a fine mesh colander and smash it out, then wrap in a tea towel twisting the ends.
  • 3
    Use a good food processor....NOT the Ninja! Process the spinach, garlic, granulated garlic, salt, pepper, artichoke hearts, cream cheese, mayo sour cream, three cheese blend cheddar and 1/2 cup of mozzarella cheese. Blend until it is a buttery puree mix.
  • 4
    Slice the artisan bread in half. Smear the spinach puree into the bread. Drizzle lightly with good olive oil.
  • 5
    Bake in hot oven for 15 minutes. Take out and cover with the other 1/2 cup mozzarella cheese. Return to the oven and bake until cheese is melted and the crust is crisp.
  • 6
    Let sit for 3-5 minutes, then slice. Eat while it is warm. NOTE: Can add some roughly chopped pine nuts or sun-dried tomatoes to the spinach mix before putting in the oven. After baking, sprinkle lightly with a little dried basil for color.