Ingredients
- 1 tablespoon Specially Selected Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 5 ounces Simply Nature Organic Baby Spinach
- kosher salt and pepper
- 4 tablespoons melted butter
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup chopped Marinated Tuscan Garden Artichoke Hearts
- 4 ounces freshly grated Emporium Selection Aged Reserve White Cheddar
- 2 ounces freshly grated Emporium Selection Parmesan Cheese
- 1 loaf Specially Selected Italian Bread
- 6 tablespoons Simply Nature Organic Unsalted Butter, melted
- chopped fresh parsley, for topping
Instructions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook for 30 seconds. Add in the spinach and cook down until it’s completely wilted, about 5 to 6 minutes.
- In a bowl, mix together the cream cheese, sour cream, artichoke hearts, half of the cheddar cheese and all of the parmesan. Add a big pinch of salt and pepper. Mix in the spinach from the pan until thoroughly combined.
- Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid. Do not worry if any pieces fall out – just stuff them back in!
- Gently pry apart the bread squares. Drizzle/brush 3 tablespoons of the melted butter into the crevices of the bread and on top. Gently pull apart the bread again and stuff the spinach artichoke mixture into the crevices. I use a bread knife to push it down inside each slice. This does take awhile because you want to do it gently and carefully! Stuff as much into the bread – every slice – that you can!
- When done, go back and stuff some of the remaining cheddar inside or even just pile it on top. Drizzle the remaining butter all over the bread.
- Bake for 15 to 20 minutes, until it’s golden and cheesy and toasty. Remove and sprinkle with fresh parsley. Serve immediately!
