In my experience one of the most popular appetizers around is hot spinach dip, or a combination of spinach and artichoke dip. Hot, cheesy, gooey spinach dip. Oh yes, addictively delicious with crackers or chips.
Since we would be sitting at a table with a plate onto which we could place our appetizers, I thought that in place of crackers or chips I would use bread to do two things; add more substance, and provide a larger surface to carry all that lucious dip. So this recipe seemed like the perfect solution.
This is great for parties, or could be used as a snack or light lunch, which is what we did with the leftovers. Wrapped in foil and reheated in a warm oven, they were as good as new.
SPINACH ARTICHOKE BREAD
Yield: 12 servings
- 8 oz. cream cheese, softened ( low-fat is OK)
- 3/4 cup (6oz.) plain, nonfat Greek yogurt
- 1 pkg. frozen chopped spinach, defrosted and well drained
- 12 oz. can artichoke quarters, in water, drained
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 cup shredded mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese
- 4 French rolls, or 2 French baguettes
1. Preheat oven to 375*F
2. With an electric mixer, beat cream cheese until smooth. Add yogurt, continue mixing until smooth.
3. Chop artichokes, and squeeze out spinach to remove excess liquid. Add to cheese-yogurt mixture. Add onion powder, garlic powder, salt, 1/4 cup mozzarella and Parmesan. Fold well to incorporate into a uniform mixture.
4. Cut the French bread in half. Slightly hollow each half by removing some of the bread from the middle. Fill with the spinach-artichoke mixture and level the filling. Sprinkle with the remaining mozzarella.
5. Place the loaves on a baking sheet. Bake for 15 – 20 minutes, until filling is bubbly and the cheese on top is browned slightly. Allow to cool for several minutes before slicing and serving.
SOURCE: Happier Holidays Recipe Book