Simple Recipes for Every Day
Spinach Artichoke Bread
- Serves: 8
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, minced
- 3 cups baby spinach, packed
- 1 (14-ounce) can quartered artichoke hearts, drained, roughly chopped
- ½ cup mayonnaise
- 4 ounces cream cheese
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon garlic powder
- ¼ teaspoon freshly cracked black pepper
- 2 cups grated mozzarella
- ½ cup freshly grated Parmesan cheese
- 1 loaf crusty bread, such as ciabatta or como
- 2 tablespoons minced chives
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, minced
- 3 cups baby spinach, packed
- 1 (14-ounce) can quartered artichoke hearts, drained, roughly chopped
- ½ cup mayonnaise
- 4 ounces cream cheese
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon garlic powder
- ¼ teaspoon freshly cracked black pepper
- 2 cups grated mozzarella
- ½ cup freshly grated Parmesan cheese
- 1 loaf crusty bread, such as ciabatta or como
- 2 tablespoons minced chives
Method
Preheat the oven to 400°F with a rack in the center position.
Heat the olive oil in a large skillet over medium. Add the shallot and spinach and cook until softened, about 5 minutes. Transfer the mixture to a large bowl and let it cool slightly. Add the artichoke hearts, mayonnaise, cream cheese, lemon juice, garlic powder, pepper, 1¼ cups of the mozzarella, and ⅓ cup of the parmesan, stir to combine.
Slice the bread in half lengthwise and arrange, cut sides up, on a rimmed baking sheet. Evenly spread the cut sides with the artichoke mixture, then sprinkle with the remaining ¾ cup mozzarella and remaining Parmesan cheese. Bake for 20-25 minutes, or until golden brown.
Cut each piece into 4 slices. Sprinkle with chives and serve warm.