Artichoke Dip Garlic Bread

This cheesy garlic bread only takes 20 minutes to make and will feed a crowd of 16.
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Artichoke Dip Garlic Bread

Recipe by Janet Taylor McCracken

Start to Finish: 20 minutes

Servings: 16


  • 3 sticks butter, at room temperature
  • 6 cloves garlic, chopped
  • 1 cup grated Parmesan or Grana Padano (about 4 oz.)
  • 1 jar (12 oz.) marinated artichoke hearts, drained and chopped
  • 10 oz. frozen leaf spinach, thawed and squeezed dry
  • 1 tbsp. chopped fresh oregano (or 1 tsp. dried oregano)
  • 4 loaves ciabatta bread (about 1 lb. each), split


1. Preheat the oven to 400°. In a food processor, pulse the butter and garlic until blended, about 10 pulses. Add the cheese, artichoke hearts, spinach, and oregano and pulse until blended, about 5 pulses. Season the butter with salt and pepper.

2. Spread the butter over the cut sides of the bread. Bake until the butter melts and the bread is browned in spots, 8 to 10 minutes. Cut the bread crosswise into slices. 

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