Spinach & Artichoke dip
- 1 1/2 can articoke hearts
- 1 loaf artisan bread
- 1 cup parmesan cheese
- 1 cup mozerella cheese
- 1 clove minced garlic
- 1 tsp salt & pepper
- 2 packages baby spinach
- 4 tbsp evoo
- 1 can 8 ounce alfredo sauce
- Preheat oven 375AF
- Preheat frying pan.
- add evoo.
- garlic.
- salt & pepper.
- saute till brown.
- Add spinach and cook down until tender approx.
- 5-7 minutes.Add artichoke hearts simmer another 5 minutes.
- Set aside.
- Take artisan bread out and cut open by cutting circle in top of bread.
- Pop open and pull out guts of loaf.
- Set aside on cookie sheet.
- Place top back on loaf and place in oven.
- In sauce pan add alfredo, cheeses, spinach & artichokes.
- Combine thourghly.
- Salt & pepper to taste.
- Heat until bubbly.
- Remove bread from oven, ladle in dip.
- Bake 10 minutes.
- Take guts from loaf, tear into bite size pieces, lightly brush with evoo, place on sheet and lightly toast in oven.
- Serve hot with warm toasted bread, pita chips, tortillas.
articoke hearts, bread, parmesan cheese, mozerella cheese, garlic, salt, baby spinach, evoo, alfredo sauce
Taken from cookpad.com/us/recipes/331356-spinach-artichoke-dip (may not work)