I made these up for a Holiday Party where we were supposed to bring an appetizer to share. I wrapped them fresh and hot out of the oven in aluminum foil, put that in a small ice chest (no ice) and an hour later when I opened the foil they were still plenty warm enough to serve as a hot appetizer. Proud to say these were the first plate empty, people lapped em up!
The bread is a toasty just a bit crunchy textured, while the center is stuffed with that staple of bar food, Spinach and Artichoke Dip! There is a tiny secret, use a long bread knife to hollow out the middle. You want to leave the outside crust intact to get the effect of a bite the stuffing inside the bread.
So, if you love the bar snack...
If you love the crunch of a good garlic toast...
This is destined to become a signature dish for any pass a plate of appetizer party!
ENJOY!
OK... Here's what I did...
Spinach and Artichoke DIP
Stuffed Garlic Bread
Stuffed Garlic Bread
Ingredients
- 1 French Baguette (Cut into 6 inch pieces)
- FOR THE "DIP" STUFFING - 1 Can (14 Ounces) Artichoke Hearts, drained and chopped
- 1 Box (10 ounces Frozen Spinach, thawed and Squeezed dry (2 or 3 times, get as much water out as possible)
- 1 Brick (8 Ounces) Cream Cheese, softened to room temperature
- 1 Cup Mozzarella Cheese
- 4 Green Onions, Sliced and chopped, Green and White parts
- FOR THE Golden Brown and Delicious Garlic Butter TOPPING - 3 TBS Butter
- 3 Cloves garlic, Minced
- A Couple TBS Grated Parmesan
- Cut the baguette into 3 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. See photo on the post.
- Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Add the frozen (thawed) spinach and continue to cook for a minute.
- Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat.
- Preheat the oven to 350 degrees
- Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.
- Once the bread is stuffed, cut into four pieces (12 total) transfer it to a sheet of aluminum foil, keeping them together.
- In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread.
- Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
- Remove from the oven, sprinkle with Parmesan cheese
- Serve WARM and ENJOY!
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Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...
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