SPINACH AND ARTICHOKE DIP STUFFED GARLIC BREAD

I hope I never go through another bad break-up. I certainly don’t plan to. But if the unfortunate day comes when I’m licking my emotional wounds while watching Pretty Woman and ugly-crying on the couch, I will break one break-up stereotype: I’ll stay away from the Ben & Jerry’s. I’ll make myself this Spinach and Artichoke Dip Stuffed Garlic Bread and eat the whole baguette in one sitting instead. Forget frozen desserts, nothing soothes a broken heart quite like cheesy, garlicky carbs, right?

SPINACH AND ARTICHOKE DIP STUFFED GARLIC BREAD

INGREDIENTS

  • 1 baguette
  • 1/2 tablespoon oil
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (10 oz) bag baby spinach leaves
  • 1 (8 oz) package cream cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 3 green onions, sliced
  • Salt and pepper, to taste
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • Parmesan cheese, grated, to top
  • Fresh basil leaves or parsley, torn, to top

INSTRUCTIONS
  • Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.
  • Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often.
  • Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat.
  • Preheat the oven to 350 degrees F.
  • Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.
  • Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1″ thick.
  • Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.