Welcome back to Mary's Tavern for Friday Feast! My original recipe was for a butternut squash with pecans and blue cheese, yet after I prepped the scrumptious meal, I forgot to take a picture. You should have heard my gasp at the end of the meal. Hunger won out over the business of photo-taking. Though no worries, it's planned for the menu next month.
So, what could I possibly share on this Friday? Why not a bread recipe. I'm sharing one of our favorite football appetizers for a lazy Sunday. This recipe is great in small round loaves or in a long loaf. It's entirely up to you and the crowd.
Speaking of crowds, I'm sure the MacKay clan, also known as the Dragon Knights, would love this, right? And speaking of Dragon Knights, take a peek below to check out a sale for the boxed collection!
SPINACH ARTICHOKE CREAM CHEESE BREAD
1-14oz. can artichokes hearts, drained and chopped
1-10oz. bag baby spinach, chopped
1-8oz. block of cream cheese, softened
1 ½ cups shredded Mozzarella cheese
2 gloves garlic, minced
1 tablespoon of garlic powder
1 teaspoon parsley
3 tablespoons melted butter
1 loaf (round) of sourdough bread
Mix cream cheese, artichokes, baby spinach, mozzarella cheese, and minced garlic in a bowl. Blend well.
Cut large top off of sourdough bread. Hollow out center.
Stuff with mixture and place top back on.
Mix melted butter, garlic powder, and parsley.
Brush over the top. Wrap in foil.
Bake 350 degrees for 20 minutes.
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