Day 20: Spinach Artichoke Bread

So, I had a little of the spinach-artichoke dip left over from Superbowl.

I didn't want to waste it, but felt kinda uninspired thinking about eating it with more tortilla chips. Making my own chips would have been better than store bought, but I just wasn't feeling it.

Then, it hit me!

What if I used Italian bread and made a sort of bruschetta?

So, I grabbed some more Italian cheeses. (Because, clearly, there wasn't enough in the dip to start with!) Put the bread on a baking sheet, slathered on the dip, sprinkled more cheese on top, and tented with foil. Then baked for 20 minutes with the foil so the bread didn't over-cook, then 10 more without so the cheese would melt. (Your oven times may vary!)

Yummy!! Perfect appetizer! Or, in my case, lunch!

I'm including a smaller recipe for the dip just in case you don't have any pre-made laying around! Any leftover dip can be stored in the fridge for 2 weeks.

Ingredients:

1 (14 oz) can artichoke heart, drained and chopped
8 ounces fresh spinach, chopped
2 green onion sliced
2 cloves garlic, minced
1 (4 oz) package cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, grated
1/4 cup Parmesan, grated
1 loaf Italian bread, sliced

Directions:

1. Preheat oven to 350 degrees (F).

2.  Mix the artichoke hearts, spinach, green onion, garlic, cream cheese, mayonnaise, sour cream, mozzarella and Parmesan in a large bowl. Reserve some of the cheeses for the topping.

3. Place bread on a baking sheet.

4. Spread the dip mixture over every piece and top with reserved cheese.

5. Tent with foil and bake in the preheated oven for 20 minutes.

6. Remove the foil and continue baking until the cheese is melted and golden brown.