Artichoke dip fans, this recipe is for you. Our French Baguette is the perfect canvas for your new favorite appetizer.
Ingredients
- 1 La Brea Bakery French Baguette
- 1 tablespoon olive oil
- 1 small shallot, minced
- 3 cups spinach, chopped
- 1 can (14-ounces) quartered artichoke hearts, drained
- 8 ounces mozzarella cheese, grated and divided
- ½ cup Parmesan cheese, grated and divided
- ½ cup mayonnaise
- 4 ounces cream cheese
- ½ lemon, juiced
- 1 teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chives, chopped (optional)
Preparation
- Heat oven to 400°F.
- Slice baguette in half lengthwise, set aside.
- Heat a large pan over medium heat. Add the olive oil, shallots and spinach. Sauté until shallots are softened and spinach is wilted. Turn heat off and remove pan from heat.
- Add to a large bowl the artichoke hearts, mozzarella (reserve ½ cup for the topping), Parmesan cheese (reserve half for the topping), mayonnaise, cream cheese, lemon juice, garlic powder and pepper. Add the shallot/spinach mixture to the bowl and stir to combine.
- Spread the artichoke mixture onto the insides of the baguette and sprinkle evenly with the remaining cheeses. Bake for 20 to 25 minutes or until golden brown.
- Sprinkle with chives if desired. Serve warm.
Recipe adapted and images from The Modern Proper
