Ingredients
- 1 ciabatta or rosemary-olive bread loaf, whole
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 12 ounces frozen spinach, defrosted and squeezed of all liquid
- 8 ounces canned or frozen & defrosted quartered artichokes, chopped
- 8 ounces mascarpone cheese
- 6 ounces smoked mozzarella, shredded
- 8 ounces plus 1 tablespoon shredded Parmesan or Pecorino Romano cheese
Steps
- Preheat the oven to 425 degrees. Place a rack in the center of the oven.
- Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed.
- Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern for easy pull-apart pieces later.)
- Drizzle the inside well of bread and the cubes with olive oil. Season with salt and pepper.
- Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
- In a medium saucepan over medium heat, drizzle olive oil into the pan.
- Add the garlic and cook for 1 minute until fragrant.
- Add the spinach, artichokes, mascarpone and mozzarella cheeses and 8 ounces of Parmesan.
- Stir occasionally until the cheese is melted, 10 minutes. Season to taste with salt and pepper.
- Pour the melted spinach-artichoke dip into the well of the toasted bread loaf. Sprinkle with the remaining tablespoon of Parmesan cheese.
- Return the loaf to the oven for an additional 7 to 10 minutes until bubbling.
- Serve immediately.