Artichoke & Spinach Pull Apart Bread
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Artichoke & Spinach Pull Apart Bread

By January 15, 2018

This delicious pull apart bread makes for a great accompaniment to your long Easter lunch. If you think you aren't an artichoke lover, don't let the name turn you off! They add a great subtle flavour to the bread. This is not only easy, but also a perfect way to use up a day old cobb loaf you may not have had a chance to use. As an alternative, you can make the dip and serve without the bread.

Recipe Tester Feedback: "This looked great, and tasted even better! It was so easy to make and the end result was yum. The whole family enjoyed it!" - Vicki

No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be served without Gluten

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 4-8
Cannot be frozen

Ingredients

Method

Dip:

  1. If you need to grate your Parmesan cheese (100g total), do so now by adding to the bowl and grating Speed 8 / 8 seconds. Set aside.
  2. 
Place onion (1) and garlic cloves (2) into the bowl. Mix Speed 7 / 4 seconds. Scrape down sides.
  3. Add butter (1 Tbsp). Cook 5 minutes / 100C / Speed 2.
  4. Add cream cheese (150g), spinach (40g), drained artichokes (275g), Parmesan (50g) and cracked pepper (to taste). Mix Speed 7 / 8 seconds.
  5. Set aside whilst preparing cobb loaf.

Bread:

  1. Preheat oven to 180C. Line a baking tray with baking paper.
  2. Cut the loaf (1) vertically and horizontally to form a criss-cross pattern. Place onto prepared tray.
  3. With a butter knife, spread the dip mixture between all the gaps. Be generous.
  4. Sprinkle Parmesan cheese (50g) and sesame seeds (1/2 Tbsp) over the top of the loaf.
  5. Bake until warmed through, approximately 15-20 minutes. Serve warm.

 

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