There were a few more ingredients than what I used for the garlic monkey bread:
- french baguette
- shredded mozarella cheese
- cream cheese
- canned artichoke hearts
- baby spinach
- italian seasoning
- (not pictured) salt and pepper
Since I loooove garlic bread and I almost always order spinach artichoke dip as an appetizer at restaurants, I figured I couldn’t go wrong with this recipe! Here are the steps we took to create our dish:
- First, we heated up a pan and added vegetable oil, and when it was warm, we cooked the artichoke hearts to soften and break up the pieces, and added the spinach.
- Then, we added 1 8oz pack of cream cheese and 1 1/2 cups of mozzarella cheese to the pan, allowing them to melt with the artichoke and spinach.
- When everything was thoroughly melted and mixed well, we added about 3 chopped up stalks of scallion and salt and pepper to the pan and stirred. After we finalized the flavor (which in the end, it came out to be too cheesy 😦 but it’s entirely up to each person’s preference!), we set it aside to cool.
- Make sure you preheat your oven to 350 degrees F so it has time to heat up while you do the next steps!
- We should have done this before cooking anything over the fire, but we then cut the baguette into 5 initial pieces
(you can cut them more later right before you bake it) and hollowed out the inside of the baguette.
- With the spinach artichoke mix, we stuffed the baguette and then sliced it into smaller, appetizer-sized slices.
- We made a mix of about 4 cloves of minced garlic, 3 tbsp of melted butter, and a sprinkle of Italian seasoning to brush on top of the bread for that nice, garlicky flavor. We drizzled it over the baguette, wrapped the segments in aluminum foil, and then put it into the oven.
- After waiting about 15 minutes, unwrap the foil and let it bake for another 5 minutes and then your dish should be ready to eat! 🙂
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