Spinach & Artichoke Stuffed Bread
Ingredients
- 1 can 14 oz. quartered artichoke hearts, drained and chopped
- 1 pkg 4 oz. Ranch Salad Dressing Mix or 1 Tablespoon ranch seasoning
- 1 pkg. frozen creamed spinach thawed
- 1/3 cup mayonnaise
- 2 oz. shaved Parmesan cheese
- 2 oz. sharp white cheddar sliced or grated
- 1-2 loaves french bread*
Instructions
- Combine artichokes, spinach and dry salad dressing mix or seasoning in a mixing bowl. Add mayonnaise and Parmesan cheese.
- Slice bread horizontally forming 2 long “boats.” Remove some of the soft interior**, leaving a trough in the bread.
- Fill troughs with spinach mixture and then top with white cheddar.
- Place filled bread in shallow baking pan. Cover with foil, tenting foil slightly to keep it away from the melting cheese topping.
- Bake at 350 for 20 minutes. Remove foil and continue to bake for 10 minutes or until golden.
- Cut into 1-2 inch slices to serve
Notes
*use 1 loaf, interior removed, for a thick filling or 2 loaves for just a topping spread