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Spinach Artichoke Stuffed French Bread

Before you jump to Spinach Artichoke Stuffed French Bread recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Make smart choices when shopping for groceries. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think for a second: you don't want to go to a chaotic grocery store or sit in a long line at the drive thru at the end of your day. You want to go to your house and make something from your kitchen. Your kitchen should be stocked with healthy foods and ingredients. This makes it easy to have a good meal--even if you want something junky--because you'll be eating something that is naturally better for you than anything you'd buy in a hurry at the store or in the fast food joint.

There are plenty of things you can pursue to become healthy. Not all of them necessitate fancy gym memberships or restricted diets. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being clever when you choose your food and activities is where it begins. A good amount of physical activity each day is also critical. The numbers on the scale aren't the only signal of your health levels. It’s about making your body as sturdy as it can be.

We hope you got insight from reading it, now let's go back to spinach artichoke stuffed french bread recipe. To make spinach artichoke stuffed french bread you need 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Spinach Artichoke Stuffed French Bread:

Use 1 loaf of French bread (a wider, soft loaf works better for this).
Prepare 1 (10 oz.) of pack frozen spinach, thawed.
Provide 2 cloves of garlic.
You need 1 can (14 oz.) of artichoke hearts, drained.
Prepare 4 oz. of cream cheese, softened to room temperature.
Prepare 1/2 cup of mayo.
Prepare 1/2 cup of sour cream.
Use 1/2 cup of freshly shredded parmesan cheese.
Take 1/2 cup of freshly shredded white cheddar cheese.
Get 1 cup of freshly shredded mozzarella cheese, divided.
Provide 1 tsp. of each salt and pepper.
You need 4 slices of bacon, cooked and crumbled (optional).

Steps to make Spinach Artichoke Stuffed French Bread:

Preheat the oven to 350°F. Line a large baking tray with foil. Cut a channel along the length of the top of the loaf and remove the bread from it. Scoop out the majority of the bread from the inside of the channel, but leave enough bread along the bottom and around the sides for stability. Place the hollowed out loaf on the baking tray and set it aside..
Before starting, you want to drain the spinach and the artichokes of their extra moisture really well, that way your dip doesn't turn watery. Place the spinach in a fine mesh sieve and press down on it to drain some of the excess water. Then take handfuls of the spinach and squeeze out as much extra water from it as you can. Use your hands to also gently squeeze the excess water from the artichoke hearts..
Place the drained spinach and garlic into a food processor and pulse a few times to mince it all up. Add the artichoke hearts and process until everything is chopped small and combined..
Add the cream cheese, mayo, sour cream, parmesan, white cheddar, 1/2 cup of the mozzarella, the salt and pepper to the food processor and let it run until everything is thoroughly combined. Stop to scrape down the sides with a rubber spatula as needed. If using the bacon, then add it in now and pulse a few times to incorporate it in..
Spoon the dip into the bread, pressing it down as you go to get it completely filled. Depending on the size of your loaf, you might have some dip leftover, but you can either bake it separately or you can freeze it for another time..
Bake the loaf for 15 minutes. Then remove it from the oven and sprinkle the remaining mozzarella cheese over the top. Return it to the oven and bake an additional 15 minutes or until everything is hot and the cheese over the top has melted and started to turn golden..
Let it cool for a few minutes, then use a large, serrated knife to slice it in a gentle sawing motion and serve..

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