Prep 5 mins
Cook 20 mins
I got this off a Hellmann's coupon, I think. It is super duper easy & extremely good. I made this for the first time last week for friends,and they raved & raved. It's like artichoke dip already on the bread! I liked it a bit broiled on top.
- Mix mayo, garlic, cheese and chopped artichoke hearts well.
- Spread on bread-- it makes enough to spread each side of the bread.
- Bake at 375* for 20 minutes.
- Slice& serve hot.
This was a super tasty recipe as written. Once I make a recipe the way it is written, I try to healthy it up as much as possible. Here is what I did to this recipe and it still tasted fantastic. I used vegenaise (or Hellmann's olive oil mayo) I only used 3/4 cup of parmesan cheese and then substituted 1 and 1/4 cup shredded Soy-Sation mozzarella style for the rest of the parmesan. (A lot fewer calories, no sat or trans fat, no cholesterol, and way less sodium) Then I finished the rest of the spread according to directions. I spread a real light layer of this mix onto the bread (just enough to help the spinach stick) and then stuck raw spinach leaves onto the bread. I coated the spinach leaves with the rest of the cheese mixture. I topped the bread with sliced cherry tomatoes and chopped black olives and baked as directed with the exception of broiling for the last few minutes. This was so yummy. Thank you for the idea.
Yummm, was wonderful, I used Chiabatta bread instead...
I made this for my husband's fantasy football draft party and the guys loved it! Took some to a Labor day cookout as well, and it disappeared! It was so easy to make! The only thing I changed was instead of adding the 2 cups grated parm., I used a parm/mozz mixture you can buy in 2 cup bags at the store....it worked great!