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Spinach and Artichoke 2-in-1

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Ingredients

Scale
  • 1 regular loaf of store bought bread dough, thawed if frozen
  • 4 oz cream cheese, softened and at room temp
  • 1/4 cup sour cream
  • 1/4 cup shredded sharp cheddar
  • 1/4 cup shredded mozzarella
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon hot mustard
  • 2 cups cooked spinach, drained
  • 1 can artichoke hearts, drained and chopped

Instructions

  1. Spray the inside of your oven safe skillet with non stick cooking spray. Divide the bread dough into 16 equal portions and roll them into balls. Place those balls along the interior wall of the skillet. Spray the outside of a large bowl with nonstick spray. Place the bowl in the center of the skillet and let the dough rise, at least 30 minutes. Preheat the oven to 375°F.
  2. In a food processor combine all the remaining ingredients, except for 2 tablespoons of the shredded cheese. If using a mixer instead first beat the cream cheese until smooth, then beat in the remaining ingredients. If working by hand make sure to whisk the cream cheese well and stir together the rest.
  3. Once the bread has risen remove the bowl. Fill the cavity left behind with the dip. Sprinkle the bread with the reserved 2 tablespoons of cheese. Bake for approximately 35 minutes or until the bread has turned nice and brown and the filling has warmed through out.
  4. Allow to cool for at least 10-15 minutes before serving. You can cover the pan with tin foil while it cools to keep the dip warm. Make sure to serve with a plastic utensil if using any so as not to scratch your pan while serving.

Find it online: https://legenrecipes.com/recipe/spinach-artichoke-2-1/