Spinach artichoke dip stuffed bread

• Produce

  • 2 cups Baby spinach
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 2 tbsp Parsley, fresh

• Baking & Spices

  • 1/4 tsp Red pepper
  • 1 Salt and freshly ground black pepper

• Bread & Baked Goods

  • 1 French or italian bread loaf

• Dairy

  • 8 oz Cream cheese
  • 1/3 cup Greek yogurt
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan

• Other

  • 14 oz (from a can or a jar artichoke hearts, drained and chopped

Found on atreatsaffair.com

Description

Ingredients

• 14 oz (from a can or a jar) artichoke hearts, drained and chopped
• 2 cups baby spinach, chopped
• 8 oz cream cheese, room temperature
• 1/3 cup Greek yogurt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper crushed (optional)
• salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup freshly grated Parmesan
• 1 French or Italian bread loaf, cut in half lenghwise
• 2 tablespoons chopped fresh parsley

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine artichoke hearts, spinach, cream cheese, greek yogurt, garlic powder and onion powder; season with salt and pepper.
• Stir in half of the mozzarella cheese and Parmesan.
• Place bread, cut-sides up, onto the prepared baking sheet.
• Spoon and spread the spinach artichoke mixture evenly over the bread slices; top with remaining mozzarella cheese.
• Bake for 10-12 minutes, or until the cheese has melted.
• Serve immediately, garnished with parsley, if desired.