I’ve Never Eaten Dip This Way Before! How Clever!
I’ll be the first to say it: dips are my favorite thing. Ever. French onion, buffalo chicken and – let’s not forget – spinach artichoke dip. The pinnacle. Spinach artichoke dip is a very popular appetizer nowadays, being served hot with tortilla chips at just about any restaurant you can think of.
Are you a spinach artichoke fanatic but want to separate yourself from the other dips? Look no further than this cheesy, pull-apart spinach artichoke dip bread. It’s got a long title, but that’s a lot of delicious spinach dip baked into a warm, soft baguette. Intrigued? Watch the video below and learn how to pull off this epic dip display.
- Cream Cheese
- Artichoke Hearts
- Garlic Powder
- Minced Garlic
- Mix cream cheese, mozzarella, spinach, artichoke hearts, and garlic powder in a bowl.
- Cut baguette into thirds or fourths, and hollow out the insides using a knife.
- Stuff the hollow baguette pieces with the spinach artichoke dip, using a spoon to press down.
- Slice filled baguette into 1-inch rounds and reassemble on a baking sheet lined with foil.
- Melt butter and mix with minced garlic and parsley.
- Brush the garlic butter generously over the baguette rounds, letting it drip through the slices.
- Cover with the foil and bake at 350 F for 20 minutes.
- Cool for 10 minutes, then try not to eat the whole thing.