Everyone's appetizer go-to. Creamy, cheesy, with just a little bit of heat, this pull-apart loaf is the best new way to serve a classic.
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1 (16- to 20-ounce) round loaf Italian or sourdough bread
2 tablespoons Land O Lakes® Butter
2 teaspoons chopped fresh garlic
10 (3/4-ounce) slices Land O Lakes® Deli American chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained, chopped
1/2 cup mayonnaise
1/4 cup shredded Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup chopped red bell pepper
1/2 to 1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over other, on flat surface.
Cut bread, using serrated knife, in grid pattern, spacing about 1 inch between rows. Do not cut through bottom crust. Set aside.
Heat 10-inch skillet over medium-high heat. Melt butter until sizzling; add garlic. Cook 2-3 minutes or until fragrant.
Combine garlic and all remaining ingredients in large bowl.
Place loaf into center of aluminum foil pieces. Spoon filling mixture into cut areas of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted.
Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread.
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