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When we go out to eat the first thing we order is usually a Bloomin Onion. My hubby and oldest daughter LOVE LOVE LOVE them. Since we are planning a big Super Bowl Party/Birthday Celebration around here I figured this Bloomin Spinach Artichoke Bacon Bread would be an amazing appetizer. But we needed a test run.
You know….to make sure it is good. 😉
All I did was sliced a round loaf of bread in about 1 1/2 inch sections both ways, being careful not to cut the bread the entire way through.
Then I heated the spinach, artichokes, garlic, and a little bit of butter in a skillet. I then tossed in cooked bacon pieces. I mean, doesn’t bacon make everything a little better? While it is sauteing, I carefully filled the cracks of the bread with shredded mozzarella cheese. The helps the bread bloom a bit.
Now take a spoon and carefully start filling all the cracks with the spinach & artichoke mix. Stuff in as much as you want. I then sprinkled a little more bacon on the top. Cover tightly with aluminum foil and bake at 350 for about 20 minutes. Remove foil and bake another 2 minutes to crisp up.
You will end up with this amazing appetizer that everyone will oooh and aaah over! YUM!
Bloomin Spinach Artichoke Bacon Bread
- 1 Round Loaf of bread
- 1/4 cup 1/2 stick of butter
- 1½ cups shredded mozzarella cheese divided
- 2 garlic cloves diced
- 1 package frozen spinach thawed & drained
- 1 box frozen artichoke hearts thawed & chopped
- 1/2 cup cooked chopped bacon
Preheat your oven to 350 degrees.
Slice your bread first one way, then the other, making a cross-hatch and being careful not to slice through the bottom of the loaf.
Stuff ¾ a cup of cheese in the cracks of the bread.
In a saucepan, Melt the butter and sauté the garlic. Then add the spinach and artichokes, coating them well in the butter and garlic. Toss in 1/4 cup of the chopped bacon.
Spoon the mixture into the bread over the cheese and into the cracks. Top with the remainder of the cheese and bacon.
Cover with aluminum foil and place on a baking sheet in the middle rack of the oven. Bake covered for 20 minutes and uncovered for a final two minutes. Serve immediately.