10ozFrozen Spinach thawed, drained and coarsely chopped
14oz Can Artichoke heartscoarsely chopped
1/2cupHiland Dairy Mozzarella Shredded Cheese
3/4cupgrated Parmesan
4Ciabatta rolls
salt and pepper
Instructions
Preheat oven to 350 degrees. Spray 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl. Mix until creamy and smooth.
Sprinkle the spinach into the cream cheese mixture and combine until evenly distributed. Add the artichokes, mozzarella, and 1/2 cup of the Parmesan and mix until combined.
Season with salt and pepper. Transfer to the prepared baking dish. Bake 25 minutes until the dip begins to bubble.
Meanwhile, cut the tops off the rolls and hollow them out reserving the extra bread pieces. Transfer the bubbly dip into each bread bowl and place onto a baking sheet.
Top with remaining 1/4 cup Parmesan and extra mozzarella cheese. Turn the oven to broil and continue to cook until the tops are golden brown.
Serve warm with the remaining bread pieces.
Notes
Diva’s Tip: I also make this with six bacon strips, crumbled, and blended into with the cream cheese mixture before baking.