Spinachoke Bread

**not gluten free**

Tap, tap, tap.  Hello?  Sorry I’ve been so neglectful of this little website lately.  I promise it’s because I’ve been burning the candle at both ends while holding a match to the middle.  I’m back though… at least for today.

Each year The Husband and I host 2 parties in which we include all of our friends, not just a couple here and there for dinner parties.  The two big bashes throw with our hodge-podge group are 4th of July and New Year’s Eve.  Obviously I’m a little late early in sharing some 4th of July recipes, but with the blizzard we had last week, can you blame a girl for thinking warm thoughts?  Knowing our smoker is covered in 4 feet of snow, I can only think wistfully about the smoked turkey, ribs and ham that adorn the checkered tablecloth at 4th of July.

New Year’s Eve is the last hurrah for so many who vow to be better in the coming year.  The way I see it is this, you can eat anything you want as long as it’s in moderation (currently working on the moderation part of that phrase myself).  So.  On New Year’s Eve, I’ll lay out a nice spread of heavy hors d’oeurves for my guests to nosh on.  I know it’s the last good meal many of them will have for 3 or 4 weeks… until they stop filling themselves with sunflower seeds, grapefruit and 8 gallons of water a day…  or fall off the wagon.

Something perfect for your New Year’s Eve celebration, be it you and the love of your life, or a house full of people is this Spinichoke Bread I made the day after Thanksgiving as The Husband and I were trimming the tree (oh no! it’s time to take it down!)  Packed with similar ingredients… it’s the perfect marriage of spinach-artichoke dip and Italian bread.

Spinach Artichoke Bread
Delta Whiskey

2 boxes frozen spinach, defrosted and squeezed dry
1 (8oz)  package cream cheese, softened
1 can quartered artichoke hearts packed in water
3 cloves garlic, chopped
1/2 red onion, chopped
2 T butter
1/2 t crushed red pepper flakes
Salt & Pepper, to taste
1 (2 c) bag Italian blend cheese
1 loaf crusty Italian bread

Melt butter with crushed red pepper flakes in a large skillet over medium heat, add onions and garlic and heat until tender and fragrant.  Stir in spinach and cook for a minute or so adding cream cheese until it melts.  Transfer to a large bowl allow to cool slightly.

Preheat oven to 350 degrees.  Line a baking sheet with foil.  Slice the bread in half lengthwise.  Into the spinach mixture, gently stir in artichoke heart quarters and half of the Italian cheese blend.  Spread the spinach-artichoke mixture over both halves of the bread, top with remaining cheese and bake for 15-20 minutes until the cheese has melted.

Cool slightly and slice into either 2″ slices or into 2″ cubes.  Serve warm.

I’m curious… what was your favorite Christmas gift this year?