Artichoke-Spinach Dip Bread

  • One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped
  • 3/4 cup mayonnaise
  • 3/4 cup thawed, drained, squeezed and chopped frozen spinach
  • 1/2 cup grated Parmesan
  • 1/2 cup Greek yoghurt
  • 1 teaspoon garlic powder
  • 1 lemon, zested and juiced
  • Salt, as needed
  • 1 sourdough boule
  • 2 cups grated Gruyere cheese

Preheat the oven to 175°C.

Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.

Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.

Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.

Recipe courtesy of The Kitchen

Rule the Kitchen with More Recipe Faves

Warm spinach and artichoke dip
Warm spinach and artichoke dip
Time
25
Serves
12
Difficulty
Easy
Spinach and Artichoke Macaroni Cheese
Spinach and Artichoke Macaroni Cheese
Time
30
Serves
4
Difficulty
Easy
Hot Spinach and Artichoke Dip
Hot Spinach and Artichoke Dip
Time
5
Serves
-
Difficulty
Easy
Lemon braised artichokes over pasta
Lemon braised artichokes over pasta
Time
60
Serves
4
Difficulty
Easy