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Author: admin | Category: Neck Tattoo Designs | 29.03.2015

Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese. Mind you, I have a theory that feeding James delicious things makes him less likely to get fed up with me. Really, this Stuffed Garlic Bread is a great choice whether you’re dealing with a split or making date night dinner. Once I fill the bread, I line up the pieces so that they match up to create one big baguette on a cutting board. I bake the bread all wrapped up for 15 minutes, and then unwrap it and cook for 5 more minutes to get the top to brown just slightly. If you can manage to eat just one slice and share the rest, please share with me your willpower secret. Give the bread a go, serve it at a party, or for dinner with the One Pot Penne Alla Vodka with Sausage from earlier this week!
I was wondering what temperature settings and time you’d recommend for reheating this recipe? Bake it at home, wrap in foil, transport, and reheat at 350 for 5-10 minutes (until warmed through). Do you think I can stuff the bread and refrigerate until tomorrow without it getting the bread mushy??? The first time my boyfriend got a ciabbata (sp?) loaf on accident, and the flavor was awesome, but the bread was super hard to pull apart, and in turn very messy. I would try making a batch for immediate eating and freezing 2 pieces to see how the cream cheese and sour cream fare.
This is soo delicious… it would have never occurred to me to stuff a baguette, but this is really brilliant. Oh god, made it here via the Buzzfeed video on Facebook tonight and been perusing your website ever since (ha! Has anyone tried making the dip the night before and refrigerating, and then stuffing at the time you want to bake? The video shows garlic powder being added into the filling, but does not list it in the ingredients on the recipe.


I had this at church last night, and I could have eaten the whole thing myself I do believe. Party Food: Baked Crab and Artichoke Dip in Bread Bowl- Looking for Super Bowl food recipes? Last weekend I got the chance to try making an artichoke bread that has been on my mind for a while. Maybe it’s Spinach and Artichoke Dip Stuffed Garlic Bread that helps keep me from bad break-up territory in the first place. First, I cut a baguette into 4 pieces and then I use a long knife to hollow out the insides.
The Spinach and Artichoke Dip is similar to what we’re used to eating as an appetizer, but slightly less creamy. I use a spoon to help push the filling inside of the baguette quarters, making sure that the Spinach and Artichoke Dip is well-packed. Then, I slice the baguette with a sharp knife, making sure not to apply too much pressure and push out the dip filling. I microwave some butter and minced garlic together and brush the mixture aaaaaalllllll over the baguette, letting it drip down in between the slices and spreading over any remaining garlic bits that remain at the bottom of the buttery bowl. Once it’s cooked, I grate some parmesan on top, sprinkle with some torn basil leaves, and then dig in. Remove the foil and let bake until the top of the cheese is golden brown, about 10 minutes more.
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The artichoke bread is essentially an artichoke dip that is baked on bread until the crust of the bread perfectly light and crispy, the dip is nice and warm, the cheesy topping is melted and golden brown. Once it’s sliced, I slide the stuffed bread off of the cutting board and onto a long piece of heavy duty aluminum foil.
When you try it, don’t forget to take a photo and tag it with #hostthetoast on Instagram or Twitter.
For example, I replaced the spinach and artichokes with bacon and mushrooms and sharp cheddar instead of mozzarella… so good ?? Thanks for this recipe!


And this bad boy is going right with a plate of homemade spinach arrabiata tortelloni next weekend *grins* Thank you! These include Twitter, LinkedIn, Instagram, Facebook, Pinterest, YouTube Channels or custom websites. For the artichoke topping I decided to start with my favorite hot spinach and artichoke dip and I removed the spinach and tweaked it a bit. I’ll make myself this Spinach and Artichoke Dip Stuffed Garlic Bread and eat the whole baguette in one sitting instead.
Because I don’t wring the spinach out after cooking it, it gives just off just enough liquid to thin the cheeses without making things watery or messy. I also added some red pepper flakes on top, and added a little roasted garlic in the actual mix, and it was a hit!
Forget frozen desserts, nothing soothes a broken heart quite like cheesy, garlicky carbs, right? The next challenge was baking the bread for long enough to heat up the artichoke dip so that all of the cheese in it melted without the crust of the bread burning. I decided that the best way to go about it was to cover the bread in foil while it warmed up and then to remove the foil near the end to let the cheese on top melt and turn golden brown.
I used a nice fresh loaf of Italian bread so while the crust was light and crispy the inside was nice and soft and moist.
The warm artichoke dip with the melted cheesy topping was so good and the fact the it was in the perfectly cooked bread made it even better! Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip. Slide the baguette slices off of the cutting board and onto the foil, keeping them together. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.




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