Spinach & Artichoke Dip Stuffed French Bread
cook time10 Minutes
Ingredients
- 1 California Goldminer® Sourdough Flute bread
- 10-ounce package of frozen chopped spinach (thawed and drained)
- 14 ounces drained and chopped artichoke hearts
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 chopped small garlic clove
- 2 sliced scallions
Directions
- Cut out length-wise wedge from center of California Goldminer® Sourdough baguette and hollow out bread, leaving about 1 inch of bread around sides.
- Remove wedge and cut up into pieces for dipping.
- Using a food processor, combine half of the artichokes before adding cream cheese, 3/8 cup of Parmesan, lemon juice and garlic until mixture achieves a smooth consistency.
- Add in spinach, remaining artichokes, and sliced scallions and combine for 30 seconds.
- Spoon mixture inside of baguette, making sure to completely fill interior.
- Sprinkle remainder of Parmesan over dip and serve with sourdough pieces for dipping.
Serving: 6
