Spinach Artichoke Parmesan Dip
Snacks & Apps
A classic, made even more delish with Garlic Parmesan Flavored Butter. It's a perfect appetizer for entertaining or to bring to a potluck.
1 (10 oz) box frozen spinach, thawed and drained
2 (3.5 oz) tubs Epicurean Butter Garlic Parmesan Flavored Butter, divided
1 (8 oz) pkg. cream cheese
1 cup light sour cream
½ cup shredded parmesan cheese
1 cup shredded mozzarella, divided
Pinch of red pepper flakes
1 (14 oz) can artichoke hearts, drained and coarsely chopped
1 loaf sourdough boule or shepherd’s bread
carrot and celery sticks, sugar snap peas, and sliced red, yellow, or orange bell pepper, for serving
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Thaw spinach in microwave or under hot water. Grasp a small handful of the spinach and squeeze all the water out. Repeat with remaining handfuls of spinach.
In a saucepan, combine 4 ounces of Garlic Parmesan Flavored Butter and all the cream cheese and sour cream and melt over medium heat.
Add the parmesan and ½ cup mozzarella and heat until bubbling. Stir in the red pepper flakes, artichoke hearts, and spinach.
Cut off the top of the bread (as if you were carving a pumpkin). Use a knife to cut the bread out of the center of the loaf, leaving about ½ inch all around the sides and bottom.
Cut the bread that was removed from the center of the loaf into cubes and place on the prepared baking sheet.
Melt remaining 3 ounces of Garlic Parmesan Flavored Butter and drizzle the bread cubes, then toss to coat.
Add hollowed-out loaf to baking sheet and fill with dip. Top the dip with remaining ½ cup of mozzarella.
Bake for 15-20 minutes until dip is bubbly and cheese is melted and lightly browned.
Serve with the toasted garlic butter bread cubes and fresh veggies.