Cheese bread with artichoke and spinach dip
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This oven-baked cheese bread will impress your guests with its aroma alone, featuring a yogurt-cheese filling with artichokes and spinach, topped with melted Gruyère, a Swiss cheese often used in making aromatic fondue. The filling is tucked into the slits of the round bread, topped with cheese, and baked in the oven. Serve the bread whole straight from the oven, so everyone can break off a piece covered in a delicious, gooey cheese dip.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (390 g) canned artichoke quarters, drained, patted dry with paper towels, and coarsely chopped
- 3/4 cup mayonnaise
- 3/4 cup thawed and squeezed chopped spinach
- 0.5 tbsp. grated parmesan
- 0.5 cup Greek yogurt
- 1 teaspoon garlic powder
- Juice and zest of 1 lemon
- 1 round sourdough bread
- 2 cups grated Gruyere
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Recipes with similar ingredients: Artichokes, mayonnaise, spinach, Parmesan cheese, yogurt, garlic powder, lemon, sourdough bread, Gruyere cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a bowl, combine the artichokes with mayonnaise, spinach, Parmesan, yogurt, garlic powder, and lemon zest and juice. Taste and adjust the seasoning with salt if needed.
- Make vertical slits in the bread, 2 cm apart, cutting halfway through. Rotate the bread 90 degrees so the slits are horizontal, and repeat the previous step until you end up with 2 x 2 cm cubes, sealed at the base of the bread. Spread the cubes slightly apart and evenly distribute the artichoke and spinach mixture between them. Place the bread on a baking sheet and sprinkle with Gruyere.
- Bake until the cheese is bubbly, 10-15 minutes. Tear off the cubes and enjoy.
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