Ingredients

The following ingredients have 4 Servings
  • 20 oz. frozen spinach
  • ½ Tbsp olive oil (divided)
  • ¾ cup white onion (diced)
  • 2 tsp garlic (minced)
  • ½ Tbsp lemon juice
  • ½ cup Parmesan cheese (grated)
  • 1 cup sour cream
  • 8 oz. cream cheese (softened)
  • 14 oz. artichoke hearts (drained and chopped)
  • 1 tsp salt
  • ½ tsp paprika
  • 1 cup shredded Monterey Jack cheese (divided)
  • 1 large loaf Italian or French bread

Instruction

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper; set aside.
  • Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much water as possible. Set spinach aside.
  • Using a large sauté pan, add olive oil and place over medium heat. Once hot, add onion and garlic; cook for 4-5 minutes, stirring often.
  • Add lemon juice, Parmesan cheese, sour cream, cream cheese, diced artichokes, salt, paprika, ½ cup of Monterey Jack cheese and drained spinach. Reduce heat to medium-low and continue cooking until mixture begins to simmer (~5 minutes).
  • Cut a large wedge out of the top of the loaf of bread. Pull out additional bread from center to create space for dip.
  • Spread dip into the loaf of bread. Sprinkle remaining cheese evenly over top.
  • Bake at 350°F for 15-20 minutes, or until cheese has melted and begun to turn light golden brown. (Tip: If needed, turn the broiler on for the last few minutes to really get the top golden brown. Just watch it closely to ensure it doesn’t burn!)
  • Let bread cool for 5 minutes before slicing.