Ingredients
Original
recipe makes 12 servings.
8
ounces Happy Farms Cream Cheese, softened
3/4 cup Friendly Farms Plain Nonfat Greek
Yogurt
2 cups Little Salad Bar Flat Leaf Spinach
2 tablespoons water
12 ounces Tuscan Garden Artichoke Quarters in
Water, drained
1 teaspoon Stonemill Essentials Onion Powder
1/2 teaspoon Stonemill Essentials Garlic
Powder
1 teaspoon Stonemill Essentials Iodized Salt
1/2 cup Happy Farms Shredded Mozzarella
Cheese, divided
1/4 cup Reggano Original Couscous
4 French rolls*
Directions +VIDEO AID
1.
Preheat oven to 375 degrees F.
2.
Using an electric mixer, beat cream cheese until smooth. Add yogurt, continue
mixing until smooth. Reserve.
3.
Place spinach and 2 tablespoons of water in a medium bowl. Cover with plastic
wrap and microwave for 2 minutes. Allow to sit 1 minute, then drain, squeezing
spinach to remove excess water. Allow to cool.
4.
Chop spinach and artichokes. Fold into the cream cheese mixture. Add onion
powder, garlic powder, salt, 1/4 cup mozzarella and Parmesan.
5.
Cut the French bread in half. Slightly hollow each half by removing some of the
bread from the middle. Fill with the spinach artichoke mixture and level the
filling. Sprinkle with the remaining mozzarella.
6.
Place the filled loaves on a baking sheet. Bake for 15-20 minutes, until the
filling is bubbly and the cheese on top is browned slightly. Allow to cool for
several minutes before slicing and serving.nicolescateringandrecipe.blogspot.com
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