Spinach and Artichoke Bread Dip
Spinach and Artichoke Bread Dip recipe. A hollowed out bread baton is filled with the best spinach and artichoke dip there is. There is no wasting the bread though as the part you remove gets turned into croutons for dipping.
Ingredients
- 200 g frozen spinach
- 3 garlic cloves crushed
- 50 g butter
- 300 g jar of artichokes drained
- 200 g cream cheese
- 100 g sour cream
- 150 g grated mozzarella
- 75 g grated parmesan
- Black pepper
- 1 tiger bread baton
Instructions
- Defrost the spinach in the microwave on high for 30 seconds - 1 minute. Squeeze all the moisture from the spinach and chop finely.
- Add the butter to a large sauté pan and allow to melt over a medium heat. Add the garlic and fry for a couple of minutes, but don’t allow the garlic to brown.
- Roughly chop the artichokes and add them, the chopped spinach and all the other ingredients to the pan with a good grind of black pepper. Mix thoroughly to combine.
- Cut the top off the bread baton carefully and then remove most of the bread from inside, leaving a crust shell. Fill the shell with the spinach and artichoke mixture.
- Heat the oven to 180C and bake the dip filled bread for about 20 minutes.
- Meanwhile, roughly break the remaining bread into croutons, drizzle with olive oil and bake for about 10 minutes
- Serve the Spinach and Artichoke Dip Bread with the croutons on the side for dipping! Enjoy!
