Best Artichoke Garlic Bread Recipes

TUNA AND ARTICHOKE SALAD ON KALAMATA OLIVE BREAD WITH PROVOLONE CHEESE AND FRESH HERB AND GARLIC AIOLI

Steps:

• In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
• For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
• Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!

ARTICHOKE, PESTO, AND GARLIC NAAN BREAD PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top.
• Bake in the preheated oven until cheese is melted, 7 to 9 minutes.

ARTICHOKE SPREAD WITH GARLIC BREAD

Steps:

• Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.

SPINACH & ARTICHOKE DIP STUFFED GARLIC BREAD RECIPE - (3.9/5)

Steps:

• Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat. Preheat the oven to 350°F. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick. Tear a piece of heavy duty foil that is about 5 to 6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.

ARTICHOKE GARLIC BREAD

Steps:

• Cut the baguettes in half lengthwise.
• Tear out the soft part of each half to form a shell, reserving the torn bread.
• Saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown.
• Add the torn bread to the garlic and saute until bread turns brown.
• Remove from heat.
• Add sour cream, Monterey Jack, Parmesan, parsley, lemon pepper and artichoke hearts and mix well.
• Arrange bread shells on a baking sheet.
• Fill with the artichoke mixture and sprinkle each half with Cheddar.
• Bake at 350º for 30 minutes; cool slightly.
• Cut into slices and serve.

ARTICHOKE-CHICKEN GARLIC BREAD BAKE

Steps:

• Heat oven to 400ºF.
• Combine first 3 ingredients in medium bowl; stir in 1-1/2 cups cheese.
• Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 15 min.
• Arrange toast slices over casserole; sprinkle with remaining cheese. Bake 15 min. or until casserole is heated through, and toast is crisp and golden brown.

SPINACH AND ARTICHOKE STUFFED GARLIC BREAD

Steps:

• Mix cream cheese, mozzarella, spinach, artichoke hearts, and garlic powder in a bowl.
• Cut baguette into thirds or fourths, and hollow out the insides using a knife.
• Stuff the hollow baguette pieces with the spinach artichoke dip, using a spoon to press down. Slice filled baguette into 1-inch rounds and reassemble on a baking sheet lined with foil.
• Melt butter and mix with minced garlic and parsley. Brush the garlic butter generously over the baguette rounds, letting it drip through the slices. Cover with the foil and bake at 350 F for 20 minutes Cool for 10 minutes, then try not to eat the whole thing.