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Spinach Artichoke Parmesan Dip with Epicurean Butter Garlic Parmesan Flavored Butter

Spinach Artichoke Parmesan Dip

Prep time
25 min
Cook time
15 min
Servings
6-8 pers
Difficulty
medium
Print Recipe

Ingredients

  • 1 (10 oz.) box frozen spinach, thawed and drained
  • 2 (3.5 oz.) tub Epicurean Butter Garlic Parmesan Flavored Butter, divided
  • 1 (8 oz.) pkg. cream cheese
  • 1 cup light sour cream
  • ½ cup shredded parmesan cheese
  • 1 cup shredded mozzarella, divided
  • pinch of red pepper flakes
  • 1 (14 oz.) can artichoke hearts, drained and coarsely chopped
  • 1 loaf sourdough boule or shepherd’s bread
  • carrot and celery sticks, sugar snap peas, and sliced red, yellow, or orange bell pepper, for serving

This Recipe calls for

Garlic Parmesan Butter
Garlic Parmesan Butter
3.5 oz tub
$4.99
-
1
+

About

A classic, made even more delish with Epicurean Butter Garlic Parmesan Flavored Butter. It's a perfect appetizer for entertaining or to bring to a potluck.

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Thaw spinach in microwave or under hot water. Grasp a small handful of the spinach and squeeze all the water out. Repeat with remaining handfuls of spinach.
  3. In a saucepan, combine 4 ounces of Epicurean Butter Garlic Parmesan Flavored Butter and all the cream cheese and sour cream and melt over medium heat.
  4. Add the parmesan and ½ cup mozzarella and heat until bubbling. Stir in the red pepper flakes, artichoke hearts, and spinach.
  5. Cut off the top of the bread (as if you were carving a pumpkin). Use a knife to cut the bread out of the center of the loaf, leaving about ½ inch all around the sides and bottom.
  6. Cut the bread that was removed from the center of the loaf into cubes and place on the prepared baking sheet.
  7. Melt remaining 3 ounces of Epicurean Butter Garlic Parmesan Flavored Butter and drizzle the bread cubes, then toss to coat.
  8. Add hollowed-out loaf to baking sheet and fill with dip. Top the dip with remaining ½ cup of mozzarella.
  9. Bake for 15-20 minutes until dip is bubbly and cheese is melted and lightly browned.
  10. Serve with the toasted garlic butter bread cubes and fresh veggies.

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