Ingredients:

  • 16 oz Round Sourdough Loaf
  • 8 oz Low-fat Cream Cheese, softened
  • 0.5 cup Plain Non-fat Greek Yogurt
  • 10 oz Frozen Chopped Spinach, thawed and squeezed bone-dry
  • 14 oz Can Artichoke Hearts, drained and chopped
  • 3 cloves Garlic, minced
  • 0.5 tsp Red Pepper Flakes
  • 1.5 cups Shredded Part-Skim Mozzarella
  • 0.5 cup Freshly Grated Parmesan
  • 2 tbsp Unsalted Butter, melted

Instructions:

  1. Thaw frozen spinach completely and place it in a clean kitchen towel. Wring it out with maximum force until no more liquid escapes to ensure the bread doesn't become soggy.
  2. In a large mixing bowl, beat softened cream cheese and Greek yogurt until smooth. Fold in the dry spinach, chopped artichokes, minced garlic, red pepper flakes, and half of the mozzarella cheese.
  3. Using a serrated knife, cut the sourdough loaf in a 1-inch diamond-hatch pattern, being careful not to cut all the way through the bottom crust.
  4. Carefully pry open the cracks of the bread and stuff the spinach artichoke mixture deep into the pockets.
  5. Top the loaf with the remaining mozzarella and grated parmesan. Brush the exposed crust of the bread with melted butter.
  6. Wrap the loaf loosely in aluminum foil and bake at 350°F (175°C) for 15 minutes. Uncover the bread, and bake for an additional 10 minutes until the cheese is bubbly and the crust is golden brown.