Dairy Farmers of Ontario brings us this delicious recipe for Spinach Artichoke Cheesy Garlic Bread, inspired by the classic dip everyone loves. Loaded with creamy cheese, garlicky flavour, and melted mozzarella, it’s the perfect pull-apart appetizer or shareable side.
Spinach Artichoke Cheesy Garlic Bread
Ingredients:
- 1 loaf of bread
- 150g (150 mL) marinated artichoke hearts
- 4 cups (120 g) baby spinach
- ½ cup (115 g) local cream cheese
- ½ cup (55 g) local Parmesan cheese
- 1 teaspoon (5 mL) pesto basil
- 1 teaspoon (1.5 g) Italian seasoning
- 1–2 garlic cloves
- 1 ½ cups (170 g) local mozzarella cheese
Directions:
- Preheat oven to 375°F (190°C) and line a baking sheet with foil.
- In a food processor or blender, add the artichoke hearts, spinach, cream cheese, Parmesan, pesto, Italian seasoning, and garlic. Pulse until blended into a creamy, slightly chunky mixture.
- Slice the loaf in a crisscross pattern, cutting deep enough to create pockets but not all the way through the bottom.
- Spoon the spinach–artichoke mixture into the cuts, pressing it down gently. Spread any leftover mixture over the top, then sprinkle with mozzarella cheese.
- Wrap the bread in foil and bake for 15 minutes. Unwrap and continue baking for another 8–10 minutes, until the top is melted, golden, and bubbling.
- Enjoy warm—just pull apart pieces and dig in!
