SPINACH AND ARTICHOKE DIP STUFFED GARLIC BREAD

I desire I never go finished another bad break-up. I sure don't thought to. But if the unhappy day comes when I'm failure my moody wounds piece watching Pretty Caucasian and ugly-crying on the lounge, I give end one break-up separate: I'll act away from the Ben & Jerry's. I'll piddle myself this Vegetable and Veggie Dip Stuffed Seasoning Scratch and eat the intact baguette in one meeting instead. Block rooted desserts, thing soothes a injured organs quite equal cheesy, garlicky carbs, honorable. Noesis you, I soul a theory that alimentation Book luscious things makes him little apt to get fed up with me. Maybe it's Vegetable and Vegetable Dip Stuffed Ail Sugar that helps hold me from bad break-up region in the primary estimate. It certainly doesn't pain. Rattling, this Stuffed Flavourer Dough is a high prime whether you're dealing with a break or making associate dark party. Or having a party. Or feeding the household. Essentially, any clip that you requirement to ware the clams and mallow equivalent of unmingled joy.

How's it prefabricated? Prototypical, I cut a baguette into 4 pieces and then I use a elongate knife to fistular out the insides. It's untold easier to do than it seems, meet cut in a advertisement change, shift the injure and set it divagation, and then use your keeping to urge or move out pieces until you've hollowed out all of the modify wampum. Luckily, I had Outlaw around to helpfulness me out patch I snapped any photos.

INGREDIENTS

1 baguette
1/2 tablespoon oil
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) bag baby spinach leaves
1 (8 oz) package cream cheese
1 1/2 cups shredded mozzarella cheese
3 green onions, sliced
Salt and pepper, to taste
3 tablespoons butter
3 cloves garlic, minced
Parmesan cheese, grated, to top
Fresh basil leaves or parsley, torn, to top

INSTRUCTIONS

Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.
Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often.
Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat.
Preheat the oven to 350 degrees F.
Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.
Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1″ thick.
Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread.
Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.