Spinach Artichoke Bread

Spinach Artichoke Bread

Spinach Artichoke Bread

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.



Yield:   12  servings


  • 8 oz. cream cheese, softened ( low-fat is OK)

    Only low-fat ingredients allowed!  :D

    Only low-fat ingredients allowed! 😀

  • 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.

Breads filled and ready for the oven.

Breads filled and ready for the oven.

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.

The bread gets toasty, and the filling gets melty and warm.

The bread gets toasty, and the filling gets melty and warm.


SOURCE:   Happier Holidays Recipe Book


Artichoke, Spinach, and White Bean Dip

A neighborhood block party for the Fourth of July.  Everyone brings a pot-luck dish to share. Friends getting together, talking, playing games, kids running around, riding bikes, playing in the sprinkler.  A very typical July 4th celebration.  That’s what we did and perhaps many of you  did the same.  I hope your day was relaxing and enjoyable.

This post is about the appetizer I brought to share.  It got rave reviews, disappeared very quickly, and was very easy to make.  I served it with a variety of crackers, and toasted pita chips for dipping.  I’ve had this kind of dip on previous occasions, and though I like it very much I limit myself to just a few tastes because I know it is usually high in fat and calories.  This version, however, cuts the calories way back, by reducing the amount of cheese(es) in it, and including white beans processed with the base ingredients to give thickness without fat.

So in this version you have the sharpness of Romano cheese, the tang of lemon juice, and the bite of red pepper, incorporated into a base made smooth by mayonnaise (the only fat) and pureed white beans.  To me this is the real star of the show, although the spinach and artichokes get all the attention.   This is when I say,  Oh, Yeah!  Bring it on!    You’ll be happy to know that a 1/4 cup serving contains only 87 calories,  4.9 g.carb, and 5.4 g. fat.


YIELD:  about 3 cups;  serves 12 or more


  • 1/4 cup ( 1 ounce) grated pecorino Romano cheese  (purchased already grated at the grocery store.)
  • 1/4 cup canola mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/4  teaspoon salt
  • 1/4  teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1  (15 oz.) can white beans, rinsed and drained
  • 1  (14 oz.) can artichoke hearts, drained.  Quarter and chop them.
  • 1 (9 0z. ) package frozen chopped spinach, thawed, drained, and squeezed dry.
  • cooking spray
  • 1/2 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 350 degrees.  Spray a 1-quart baking dish with cooking spray.
  2. Place Romano cheese, mayonnaise, lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth.  Spoon into a medium bowl.  Stir in the artichokes and spinach.  Spoon the mixture into the prepared baking dish.  Sprinkle with the mozzarella cheese.
    Bake at 350 degrees for 20 minutes or until bubbly and brown.  Serve warm with crackers or chips for dipping.

SOURCE:  Cooking Light Magazine