Spinach Artichoke Garlic Bread is a creamy spinach and artichoke dip recipe that is smothered on French bread. Then topped with gooey melted cheese for a delicious garlic toast or bread.
Preheat Oven to 400℉
In a small bowl add the room temperature butter and garlic powder and combine together. Set aside.
In a large bowl add room temperature cream cheese
Place thawed spinach in a fine-mesh strainer. Press all the water out of the spinach and the spinach into the bowl with the cream cheese.
Drain the liquid off of the artichoke hearts and chop them into finer sizes. Add the chopped artichokes into the bowl. Combine the cream cheese, spinach, and artichokes together. Set bowl aside.
Slice the French or Italian bread into either two haves or into 1-inch slices. Depending on the size of the loaf will determine how many slices you get. I was able to get 14 slices from my Italian loaf.
Place bread slices onto a baking sheet. I like to line my baking sheets with silicone mats or foil that has been sprayed with cooking spray.
Spread the garlic butter onto the slices of bread. Making sure to evenly coat the bread.
Spread the cream cheese mixture onto the garlic butter coated bread. Spreading the cream cheese mixture as evenly as possible. I placed about 1 teaspoon onto each slice or split the mixture in half if you are doing 2 halves.
Sprinkle the top of the spinach artichoke bread with the shredded mozzarella cheese.
Place the baking sheet filled spinach artichoke garlic bread into the preheat 400℉ oven. Bake for 20 minutes or until the desired brownness is achieved.