- Level
- easy
- Prep Time
- 30 mins
- Cooking Time
- 35 mins
- Serves
- 8 appetizers
Ingredients
- 1
- loaf rustic bread, about
- 22 oz (625 g)
- 6 cups
- baby spinach
- 140 g
- 1
- garlic clove, chopped
- 1 tbsp
- olive oil
- 15 ml
- 1 block
- cream cheese, cubed and softened (see note)
- 250 g
- ½ cup
- mayonnaise
- 125 ml
- ½ cup
- sour cream
- 125 ml
- 1 jar
- oil-packed artichoke hearts, drained and chopped
- 6 oz/170 ml
- 1 ½ cups
- mozzarella cheese, grated
- 150 g
- 1 cup
- fresh Parmesan cheese, grated
- 70 g
- Chips, croutons or vegetable crudités, for serving
Preparation
- Step 1
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Step 2
- On a work surface, using a breadknife, remove the top of the bread. Remove the crumb from the bottom of the bread to create a cavity. Set the crumb aside for another use. Set the bread and its lid aside.
- Step 3
- In a skillet, cook the spinach and garlic in the oil just until the spinach has wilted. Drain in a strainer, pressing to extract as much liquid as possible.
- Step 4
- In a large bowl, whisk together the cream cheese, mayonnaise and sour cream until smooth. Add the artichokes, spinach, 1 cup (100 g) of the mozzarella and half of the Parmesan (½ cup/35 g). Season with pepper. Mix well.
- Step 5
- Pour the dip into the cavity of the bread. Top with the remaining mozzarella and Parmesan. Place the filled bread on a large sheet of foil. Wrap the bottom and sides of the bread with the foil, leaving the top exposed so the cheese can brown as it bakes. Place the wrapped bread on a baking sheet.
- Step 6
- Bake for 30 minutes or until the dip is very hot. Finish cooking under the broiler for 2 minutes or until the cheese is browned. Remove the foil. Place the lid on the bread or cut the lid into pieces for serving. Serve with chips, croutons or vegetable crudités.
Variation
To soften the cream cheese, place it in a glass bowl. Heat it in the microwave oven for 1 minute or until very soft, almost melted, stirring halfway through.
