Spinach & Artichoke Stuffed Garlic Bread
This spinach and artichoke stuffed garlic bread combines the comforting flavors of garlic bread with a creamy, veggie-packed filling.
Ingredients
Instructions
- Preheat the oven to 350°F. Cut the loaf in half, then cut each half in half again. Use a long knife to cut around the bread to remove it from the crust. Reserve the bread 'insides' for another recipe.
- In a medium-sized bowl, stir together the cream cheese, eggs, tomato, and paprika. Add half of the green onions. Fold in the parsley and spinach.
- Spoon the filling into the hollowed-out bread until no more can fit in the loaves without splitting the sides. Press each half of the loaves together then place into a cake pan. Press the open end of each loaf against the side of the pan to prevent the filling from spilling out while it cooks.
- Melt the butter in a small bowl with the garlic until the garlic is fragrant. Brush the butter and garlic mixture over the bread. Pop the stuffed bread into the oven and bake for fifteen minutes, until golden brown on top.
- Garnish with the remaining Parmesan cheese and green onions. Wait to cut for at least twenty minutes, to let the filling set properly. Serve warm, room temp, or cold and enjoy!
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