Spinach Artichoke Dip Stuffed Bread Ring

• 1 loaf Italian bread (about 1 pound)
• 8 oz cream cheese, softened
• 1 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, chopped and drained
• 10 oz frozen spinach, thawed and squeezed dry
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Slice the top off the loaf of bread and scoop out the soft insides, leaving a 1-inch shell.
3. 3 In a bowl, mix cream cheese, mayonnaise, mozzarella, Parmesan, artichoke hearts, spinach, garlic powder, salt, and pepper until well combined.
4. 4 Stuff the mixture into the bread shell and place the top back on.
5. 5 Wrap the bread in aluminum foil and bake for 20 minutes.
6. 6 Remove foil and bake for another 5-10 minutes until the cheese is bubbly and top is golden.
7. 7 Slice and serve warm.

Equipment

• Baking sheet
• Aluminum foil

Variations

• Add roasted red peppers or sun-dried tomatoes for extra flavor.
• For a spicier kick, mix in some diced jalapeños.

Substitutions

• Use sour cream in place of mayonnaise for a tangier dip.
• Substitute feta cheese for part of the mozzarella for a tangy twist.

Pairings

• Serve alongside a fresh salad or tomato bruschetta for a complete appetizer spread.

Nutrition

Tips

• For a crispier crust, brush the outside of the bread with melted butter before baking.
• Prepare the stuffed bread ahead of time and refrigerate until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: This dish does not freeze well due to the bread becoming soggy upon thawing.

Serving Suggestions

• Serve with additional toasted bread slices or veggie sticks for dipping.

FAQ