Spinach Artichoke Stuffed Bread (Print Version)
# Ingredients:
→ Finishing
01 -
2 tablespoons olive oil for brushing on top
→ Filling
02 -
Red pepper flakes if you want, to taste
03 -
Black pepper however much you like
04 -
Salt, your call
05 -
2 cloves garlic, chopped really small
06 -
50 grams Parmesan shredded
07 -
110 grams mozzarella, grated
08 -
280 grams spinach, thawed and pressed dry
09 -
400 grams artichoke hearts, well drained and diced
10 -
240 grams sour cream
11 -
225 grams cream cheese, softened first
→ Bread
12 -
1 chunky baguette (stale works best)
# Instructions:
01 -
After baking, let it sit for a few minutes. Slice it up and enjoy while it's still warm.
02 -
Coat the outside of the baguette with olive oil using your brush. Pop it onto your baking sheet and slide into the oven for about 20 to 25 minutes, until golden, toasty on the outside, and the inside's all hot and gooey.
03 -
Pack your spinach-artichoke blend right into the hollowed bread, making sure to press it down so it's nice and even. Any extra will work baked separately.
04 -
Slice a deep chunk (make it V-shaped) off your baguette. Pull out the extra bread so you've got space to hold the cheesy filling, but don't cut all the way to the bottom.
05 -
Get a big bowl and toss in your cream cheese, sour cream, artichoke hearts, spinach, mozzarella, Parmesan, garlic, salt, pepper, and hot flakes if you like heat. Mix it all together so it's nice and smooth.
06 -
Crank your oven to 175°C. Line your pan with baking paper or lightly grease it so nothing sticks.
# Notes:
01 -
Really squeeze out that spinach so it doesn't make the filling watery.