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Saturday, April 1, 2017

Artichoke and Spinach Stuffed Bread

Oh so delicious! And you will definitely impress your guests!


  • 1 can Artichoke Hearts (in a can, not marinated, drained and rinsed)
  • 2 garlic cloves
  • 6 oz baby spinach (in the bagged salad section)
  • 4 oz neufchatel cheese
  • 1 cup shredded low fat part skim mozzarella cheese
  • 1/4 cup parmesan cheese
  • 4 tbsp butter, melted
  • 1 tsp onion powder
  • 1 tsp garlic powder


  1. Take a loaf of crusty bread and slice cross one way and then the other. Do not cut all the way through. Set aside on aluminum foil.
  2. Chop the artichokes into small pieces.
  3. In a non-stick skillet, add the artichokes to the skillet and cook for about 1 minute.
  4. Stir in the garlic, cook for 30 seconds.
  5. Add spinach, cook for 1 to 2 minutes, till wilted.
  6. Stir in cream cheese, stir till melted.
  7. Add Mozzarella cheese and parmesan cheese. Stir till incorporated.
  8. Using a spoon, push the artichoke mixture into every crevice of the bread.
  9. Melt the butter, add the onion powder and garlic powder and brush all over the top of the bread.
  10. Put the bread on a cookie sheet and place in a 350 oven for about 20 minutes.


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