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SPINACH ARTICHOKE BREAD
SPINACH ARTICHOKE BREAD
Can be made might before, refrigerate and bake next day.
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INGREDIENTS
- 1 loaf French bread
- 1/2 c. olive oil
- 10 cloves garlic
- 1 can artichoke hearts, well drained & processed
- 1 (10 oz.) pkg. frozen cooked spinach, squeezed dry
- 1 jar alfredo sauce
- 1/3 cup parmesan cheese
- 1 1/2 c. Swiss cheese, grated (opt.)
DIRECTIONS
Chop garlic in processor.
Saute in olive oil for 1 minute.
Add spinach and artichokes.
Add scooped out and broken pieces of bread from inside loaf.
Mix and set aside.
Spread bread with alfredo.
Spread mixture over this.
Sprinkle with cheeses.
Wrap in foil.
Warm in moderate oven for about 30 minutes.
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