Spinach & Artichoke Dip Garlic Bread is two of your favorite appetizers in one. Cheesy garlic bread meets spinach and artichoke dip and it only takes 30 minutes until you’re enjoying it!
Do you ever find yourself at an Italian restaurant looking at the appetizers and deciding between the garlic bread or the Spinach & Artichoke dip? Me neither. You know why? Because after one fateful dinner years ago at Maggiano’s when we ran out of bread for our dip and I used our garlic bread instead. Now it is a regular when we have large family dinners in Italian restaurants (Psst if you don’t have a Maggiano’s but have a Buca de Beppo this combo is also wonderful there, just saying). Plus I mean, if you are headed out to an Italian restaurant you aren’t normally thinking about your waistline, so why not dip garlic bread in spinach and artichoke dip right? RIGHT! Plus it is the holidays, so if you make this dish this month before the new year you can pretend you aren’t being reckless.
The recipe itself is pretty easy to make and gets it’s base ingredients from a regular spinach and artichoke dip recipe. The main differences are that there isn’t more liquids in it to keep it in dip form. I took out the wine and the sour cream and pumped up the butter because it is garlic bread after all. For my tastes I would double the crushed red pepper because I like a hint of it in the background. With the kids and all, leaving it at the current amount is better.
When we make this at home I usually serve it with zucchini noodles with fresh spicy tomato sauce and a light salad. At home we try to each a pretty balanced diet. I know this is going to sound nuts but my favorite is dipping this garlic bread in spicy marinara sauce. I know, I know…garlic bread covered in dip and baked then dipped into a marinara sauce? It works! Plus if you want, this is a pretty festive looking holiday dish you may enjoy. I have frequently made this garlic bread, cut it into strips and serve it with marinara sauce.
- 16 ounce French bread, split lengthwise
- 8 ounces fresh spinach, washed and dried
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, chopped
- 9 cloves garlic, chopped
- 6 ounces artichoke hearts, chopped
- 1½ sticks butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 tablespoons fresh parsley, chopped
- 8 ounces Mozzarella Cheese
- 6 ounces shredded Parmesan cheese, divided
- Preheat oven to 375 degrees.
- In a large saucepan cook the shallots, olive oil and spinach until wilted.
- Add to small food processor with the garlic, artichoke hearts, butter, salt, pepper and crushed red pepper and process until just combined.
- Spread over the French bread evenly on both sides and put on a cookie sheet.
- Add the mozzarella and pamesan cheeses evenly over both halves.
- Bake for 15-20 minutes or until golden brown and bubbly.