I saw the concept of putting Spinach & Artichoke dip in a baguette on @Alexa.r.roth’s Instagram and thought “OMG, this woman is a genius!”. Here is may favorite Spinach & Artichoke dip, ever, in this brilliant way. There is no mayonnaise, because who wants that heated up? The best part is there is NO double dipping possible.

Serves 8-10

Ingredients:
1/2 cup butter
5 cloves of garlic, minced
8 oz cream cheese
6 oz parmesan cheese, grated
16 oz sour cream*
12 oz chopped frozen spinach
10 inch square of cheesecloth
14 oz canned artichoke hearts, chopped
1 baguette

Directions:

1. Preheat oven to 350°F/177°C. 

2. In a medium stock pot melt butter over medium heat, sauté garlic for 3 minutes, until fragrant. 

3. Add cream cheese, parmesan cheese, and sour cream, cook for about 5 minutes, stirring occasionally until melted evenly. 

4. To thaw spinach: Place cheesecloth in a bowl, add spinach to the center of the bowl, thaw on counter or heat in microwave in 30 seconds intervals until thawed 

5. With the thawed spinach in the center of the cheesecloth, bring the four corners of cheesecloth together. Spin the cheesecloth to make a “ball” of spinach. Squeeze until excess water is removed from spinach. 

6. Add spinach and artichoke hearts to pot. Stir to combine

7. Slice the top 1/4 off of the baguette and remove about half of the bread inside. The goal is to create a cavity for the spinach and artichoke dip to sit in. 

8. On a lined baking sheet place baguette, fill with spinach and artichoke dip. 

9. Bake for about 15 minutes until spinach and artichoke dip is golden. 

10. Let cool for 3 minutes before slicing.

11. Serve and enjoy.

Pro Tip:

*Sour cream is an amazing ingredient in dips. In the United States it must contain at least 18% milkfat which is ideal for stabilizing recipes that don’t get extremely warm. There are also many brands at the grocery here in the U.S.; here is a quick breakdown.