Artichoke-Spinach Dip Bread

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped
3/4 cup mayonnaise
3/4 cup thawed, drained, squeezed and chopped frozen spinach
1/2 cup grated Parmesan
1/2 cup Greek yoghurt
1 teaspoon garlic powder
1 lemon, zested and juiced
Salt, as needed
1 sourdough boule
2 cups grated Gruyere cheese

Preheat the oven to 175°C.

Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.

Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.

Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.

Recipe courtesy of The Kitchen

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