Making the perfect Artichoke-Spinach Dip Bread should only take approximately 35 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke-Spinach Dip Bread recipe can feed your family for 6 to 8 servings.
There are many different ways to make this Artichoke-Spinach Dip Bread recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke-Spinach Dip Bread recipe.
Artichoke-Spinach Dip Bread Popular Ingredients
- One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped
- 3/4 cup mayonnaise
- 3/4 cup thawed, drained, squeezed and chopped frozen spinach
- 1/2 cup grated Parmesan
- 1/2 cup Greek yogurt
- 1 teaspoon garlic powder
- 1 lemon, zested and juiced
- Kosher salt, as needed
- 1 sourdough boule
- 2 cups grated Gruyere cheese
Steps for making Artichoke-Spinach Dip Bread
- Preheat the oven to 350 degrees F.
- Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
- Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
- Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.
Popular Categories for this Recipe
- Artichoke Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Dip – Dip or DIP, may refer to:
- Parmesan Cheese Recipes
- Gruyere Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Artichoke-Spinach Dip Bread recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
