Today though, we’re going to whet your appetite with these breadsticks. I like to call them “constructed” spinach and artichoke dip since everything these days has to be deconstructed, right? Have you ever watched a cooking show and they are like here is my deconstructed: cobb salad, chicken wings, chocolate torte.
What ever happened to just constructing something? Well, here you have the first ever constructed spinach and artichoke dip. No dipping necessary since it’s already baked onto your breadsticks! They couldn’t be easier and when I served them last Sunday, they couldn’t have been more of a hit. Whoever you’re rooting for, serve these, and I’m telling you, at least you will be a winner.
Spinach and Artichoke Breadsticks (adapted from here)
Serves: 12 (12 sticks)
1 loaf Italian bread, split horizontally
3 ounces artichokes, drained and coarsely chopped
4 ounces spinach, chopped
4 ounces cream cheese
2 ounces sour cream
4 ounces shredded italian cheeses (or Mozzarella)
2 ounces Parmesan cheese, grated
Preheat the oven to 350 degrees F. Hollow out 1/2 an inch from the middle of the bread. Set aside. Combine artichokes, spinach, cream cheese, sour cream, half of the italian cheese blend and half of the Parmesan cheese. Mix well. Spread the artichoke mixture over both of the breads. Top with additional cheese. Bake for 20 minutes, until the cheese is bubbly and golden brown. Cut into sticks and serve immediately.
Until the next time my oven is on…
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