Spinach Artichoke Dip Cheesy Bread
Try this Spinach Artichoke Dip Cheesy Bread recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter melted
- 1 italian loaf bread
- 6 oz. cream cheese softened
- 5 tablespoons sour cream
- 5 tablespoons mayo
- 14 oz. can of artichokes (i used quartered in brine) drained and chopped
- 1 pkg ranch dressing seasoning mix (i used hidden va
- 8 oz. frozen spinach thawed and water squeezed out
- 3/4 cup shredded mozzarella cheese divided
- Carbohydrate 4.45433358373072 g
- Cholesterol 43.0531875400745 mg
- Fat 18.0530156806309 g
- Fiber 0.00618333333333333 g
- Protein 4.57545875352729 g
- Saturated Fat 9.03508005051483 g
- Serving Size 1 1 Serving (53g)
- Sodium 277.077579336831 mg
- Sugar 4.44815025039739 g
- Trans Fat 1.06839779260345 g
- Calories 195 calories
Preheat oven to 400 degrees F.In a medium mixing bowl, mix together cream cheese, sour cream and mayo. Add artichokes, spinach, Ranch dressing mix, salt and pepper and ¼ cup mozzarella cheese (reserve the rest for topping). Mix until well combined.Slice bread lengthwise. Place cut sides up on a baking sheet.Brush bread with melted butter. Cover with a sheet or aluminum foil.Bake for 7 minutes.Remove the foil sheet.Top with dip filling, spreading evenly. Top with remaining shredded mozzarella cheese.Bake for 12 minutes or until the cheese is melted.Cool to room temperature before serving.
