Ingredients

1 tablespoon Specially Selected Extra Virgin Olive Oil

2 garlic cloves, minced

5 ounces Simply Nature Organic Baby Spinach

Kosher salt and pepper, to taste

4 tablespoons melted butter

4 ounces cream cheese, softened

½ cup sour cream

¼ cup chopped Marinated Tuscan Garden Artichoke Hearts

4 ounces freshly grated Emporium Selection Aged Reserve White Cheddar

2 ounces freshly grated Emporium Selection Parmesan Cheese

1 loaf Specially Selected Italian Bread

6 tablespoons Simply Nature Organic Unsalted Butter, melted

Chopped fresh parsley, for topping

Instructions

Step 1: Preheat the oven to 400 degrees F.

Step 2: Heat the olive oil in a skillet over medium-low heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach and cook until completely wilted, about 5 to 6 minutes. Season with salt and pepper.

Step 3: In a bowl, combine the softened cream cheese, sour cream, chopped artichoke hearts, half of the grated cheddar, and all of the parmesan cheese. Add a pinch of salt and pepper. Mix in the cooked spinach until well combined.

Step 4: Line a baking sheet with parchment paper. Using a bread knife, cut the loaf of Italian bread in a grid pattern vertically and horizontally, leaving about an inch uncut at the bottom to keep the loaf intact. Don’t worry if pieces fall out—just tuck them back in later.

Step 5: Gently separate the bread squares to create crevices. Drizzle 3 tablespoons of the melted butter into the cuts and over the top. Carefully pull the bread apart again and stuff the spinach artichoke mixture into the crevices, using a knife to help push the filling deep inside.

Step 6: Drizzle the remaining melted butter over the filled loaf. Place the bread on the prepared baking sheet and bake for 20 to 25 minutes until the cheese is melted and the bread is golden and crispy.

Step 7: Remove from the oven and sprinkle chopped fresh parsley on top. Serve warm as a delicious appetizer or snack.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the spinach mixture.

Swap the cheddar cheese for mozzarella for a milder, stringier melt.

Use a serrated knife to create cleaner cuts in the bread for easier filling.

Add cooked bacon bits or sun-dried tomatoes for a savory twist.

Serve with a side of marinara or ranch dip for extra indulgence.

FAQs

Can I prepare this bread in advance?

Yes, you can assemble the bread up to the point of baking and refrigerate it for a few hours. When ready, bake as directed, adding a couple extra minutes if starting straight from the fridge.

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly squeeze out any excess moisture from the frozen spinach before cooking. Too much moisture can make the bread soggy.