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Before you jump to Spinach Artichoke Stuffed French Bread recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

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The kitchen by itself offers you many small ways by which energy and money can be saved. Environmentally friendly living is not really that difficult. Largely, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to spinach artichoke stuffed french bread recipe. To cook spinach artichoke stuffed french bread you need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Spinach Artichoke Stuffed French Bread:

1. You need 1 loaf French bread (a wider, soft loaf works better for this)
2. Use 1 (10 oz.) pack frozen spinach, thawed
3. Prepare 2 cloves garlic
4. Provide 1 can (14 oz.) artichoke hearts, drained
5. Take 4 oz. cream cheese, softened to room temperature
6. Use 1/2 cup mayo
7. You need 1/2 cup sour cream
8. Take 1/2 cup freshly shredded parmesan cheese
9. Get 1/2 cup freshly shredded white cheddar cheese
10. Get 1 cup freshly shredded mozzarella cheese, divided
11. You need 1 tsp. each salt and pepper
12. Take 4 slices bacon, cooked and crumbled (optional)

Steps to make Spinach Artichoke Stuffed French Bread:

1. Preheat the oven to 350°F. Line a large baking tray with foil. Cut a channel along the length of the top of the loaf and remove the bread from it. Scoop out the majority of the bread from the inside of the channel, but leave enough bread along the bottom and around the sides for stability. Place the hollowed out loaf on the baking tray and set it aside.
2. Before starting, you want to drain the spinach and the artichokes of their extra moisture really well, that way your dip doesn't turn watery. Place the spinach in a fine mesh sieve and press down on it to drain some of the excess water. Then take handfuls of the spinach and squeeze out as much extra water from it as you can. Use your hands to also gently squeeze the excess water from the artichoke hearts.
3. Place the drained spinach and garlic into a food processor and pulse a few times to mince it all up. Add the artichoke hearts and process until everything is chopped small and combined.
4. Add the cream cheese, mayo, sour cream, parmesan, white cheddar, 1/2 cup of the mozzarella, the salt and pepper to the food processor and let it run until everything is thoroughly combined. Stop to scrape down the sides with a rubber spatula as needed. If using the bacon, then add it in now and pulse a few times to incorporate it in.
5. Spoon the dip into the bread, pressing it down as you go to get it completely filled. Depending on the size of your loaf, you might have some dip leftover, but you can either bake it separately or you can freeze it for another time.
6. Bake the loaf for 15 minutes. Then remove it from the oven and sprinkle the remaining mozzarella cheese over the top. Return it to the oven and bake an additional 15 minutes or until everything is hot and the cheese over the top has melted and started to turn golden.
7. Let it cool for a few minutes, then use a large, serrated knife to slice it in a gentle sawing motion and serve.

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