I decided to make this bread one day, based on everyone’s favorite Spinach and Artichoke Dip. I didn’t have any spinach on hand, and I thought that since this ‘dip’ would be on top of the bread already, having both spinach and artichoke might make it too heavy. Just artichokes would do. This bread is the perfect snack for gameday parties, potlucks, or just to eat on a rainy Sunday afternoon. It’s indulgent and super satisfying. I lightened it up a bit, however I still wouldn’t call this healthy, by using neufchâtel cheese instead of full fat cream cheese (this can be found right next to cream cheese), greek yogurt in place of mayonnaise, and reduced fat sour cream. I haven’t figured out the calories per servings, but I know it’s significantly less with these changes. Everyone always loves this bread, and it’s a big hit whenever I take it anywhere.
- 1 can artichoke hearts 14 ounce, drained and chopped
- 2 green onions chopped
- 2 cloves garlic chopped
- 4 ounces nuefatchel cheese room temperature
- 1/4 cup non fat Greek yogurt I like Fage
- 1/2 cup reduced fat sour cream
- 3/4 cup 6 cheese Italian blend or, mozzarella would be fine, too, shredded
- 1 loaf Italian bread sliced in half lengthwise
Preheat oven to 350 degrees. Mix the artichoke hearts, green onions, garlic, nuefatchel cheese, greek yogurt, sour cream, 1/4 cup of the cheese blend.
Hollow 1/2 an inch out of the center of both halves of the bread.
Spread the mixture into the hole in the bread slices and top with remaining cheese.
Bake covered in foil** for 20 minutes.
Remove the foil and continue to bake until the cheese is melted and golden brown.
**I do suggest putting some toothpicks around the edges of the bread. When you cover it with foil for baking, it is likely that some of the cheese will stick to the foil. This can be avoided with a toothpick barrier.