Spinach Artichoke Garlic Bread

Spinach Artichoke Garlic Bread is a creamy spinach and artichoke dip recipe that is smothered on a loaf of French or Italian bread. Then topped with gooey melted cheese for a delicious garlic toast or bread.

I don't know about you all but I sure am a garlic bread or toast kind of person. Maybe it's the garlic because I really do enjoy the flavor garlic brings to recipes.

Or maybe it's just the carbs from the French or Italian bread. I find that these types of loaves can be versatile in many recipes.

Whether I buy one at the grocery store or I make one. My favorite way to use these loaves of bread is my recipe for French Garlic Cheese Toast that was until this recipe.

My daughter has been asking me to make a spinach and artichoke dip recipe so I decided to take it up a notch and make it into a spinach artichoke garlic bread recipe.

Garlic Bread Recipe

Now I know the recipe says bread and by the looks of the image, I sliced it into toast slices. Here's the thing you can make this recipe on a full loaf or slice it into toast slices.

I have made it both ways but my preference is to make it into toast slices. Having the bread already sliced saves me from having to handle a hot loaf of bread that is covered in cheese.

If you want to do the whole loaf then slice the French bread loaf in half lengthwise making two halves. Or you can slice the loaf into 1-inch slices.

I do recommend using a bread knife when cutting bread, this type of knife just makes cutting bread easier.

This time I sliced the loaf into 1-inch slices but I didn't use the ends, I believe it might have been a quick snack for a hungry kid.

In order to have a great garlic toast, we must have a little butter and garlic. My favorite type of butter or margarine if you will is Blue Bonnet.

I have tried many over the years and just really like the flavor that this margarine brings to recipes.

But of course, the choice is yours I do recommend starting with room temperature margarine or butter. Having it at room temperature makes it easier when adding the garlic powder as well as spreading it on the bread.

In a small bowl combine the room temperature butter of your choice and garlic powder. Combine these two ingredients together then set aside.

Spinach Artichoke Recipe

Grab another mixing bowl to mix the ingredients for the spinach and artichoke recipe in. I totally love my glass nesting bowls that come in a variety of sizes which makes them great when creating a recipe that calls for more than one bowl.

What I like most about them other than the variety of sizes is that they are space savers in the cupboard.

In another bowl add cream cheese that is at room temperature. Just like the butter, the cream cheese will mix with the other ingredients better if it's at room temperature.

Next, we are going to add spinach and artichokes into the cream cheese. For the spinach I used frozen, making sure it was thawed out well.

Then I put it in a fine-mesh strainer and pressed out the extra water. Add this into the bowl with the room temperature cream cheese.

For the artichokes, I used marinated artichoke hearts that are in a jar. The marinated artichokes bring more flavor to the recipe but canned artichokes will work.

Start by draining the marinade off of the artichoke hearts. On a cutting board, I chopped the artichokes up into smaller sizes. Then added it into the bowl with the other ingredients.

Mix these ingredients together until they are well combined.

Garlic Toast

Taking the French bread and place it on a baking sheet. I'm all about easy cleaning up so I normally use silicone baking sheets or foil that has been sprayed with cooking spray.

Since I cut my loaf into 1-inch slices I ended up with 14 slices, minus the end pieces, that are arranged on my baking sheet.

The first layer to the garlic toast is to spread that garlic butter onto the slices. Make sure to cover the whole slice of bread with the butter mixture.

Then add the cream cheese spinach and artichoke recipe onto the slices. This is where cutting the bread into 2 halves comes to an advantage.

If you sliced the bread into two halves then split the cream cheese mixture in half. If you did it like me then you will need to kind of eyeball it to guess how much to put on each slice.

I figured about 1 teaspoon to each sliced gave a nice coverage to the toast.

Once the bread is covered with the cream cheese mixture sprinkle the top with mozzarella cheese. Place into a preheat 400℉ oven and bake for 20 minutes. Or until the desired brownness is achieved.

This Spinach Artichoke Garlic Bread I like to sever with my Spaghetti With Meat Sauce recipe or my Ravioli Casserole recipe.

Other My Creative Manner recipes you may enjoy are:

• Healthy Tuscan Chicken Pasta - Instant Pot
• French Toast With Cinnamon
• Cinnamon Rolls With Cream Cheese Icing
• Baked Spinach Artichoke Dip
• Spinach Atichoke Chicken Bake
• Chocolate Banana Bread

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