Spinach Artichoke Stuffed Bread
Ingredients
The bread
The filling
-
½
cup
butter
-
6
cloves
garlic, minced or pressed
-
1
7-ounce container
Arla Herbs & Spices cream cheese
-
1
7-ounce container
Arla Original cream cheese
-
¼
cup
sour cream
-
14
ounces
marinated artichoke hearts, drained and roughly chopped
-
8
ounces
frozen chopped spinach, defrosted and water squeezed out
-
1
cup plus 2 tablespoons
grated Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Cut around the edges of the french bread to remove the soft insides, leaving the crust intact.
- Cut the removed bread into ½-inch cubes.
- Melt the butter in a frypan over medium-low heat and add the garlic, cooking until fragrant.
- Toss the bread cubes in the garlic butter and set aside to cool.
- In a bowl, mix the cream cheeses with sour cream until smooth, then stir in the artichoke hearts, spinach, and 1 cup of Parmesan.
- Gently combine the garlic bread cubes with the cheese mixture and fill the bread shell.
- Wrap the bread in aluminum foil and bake on a baking sheet for 50-60 minutes.
- Garnish with the remaining Parmesan cheese, slice, and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
500mg
Cholesterol
40mg
You might also like