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  • Writer's pictureelham hazfi

Pulled bread with artichoke and spinach dip

It has been a hot humid days and kids are out of school.

It’s time to sit back and enjoy the beginning of summer holidays.

I used to make this dip separately and serve with pita crackers but here is another version that makes it more interesting to present. Serve it with your favourite red or white #wine.


  • 1 Rosemary focaccia bread (or any other kind of bread)

  • 2 cups spinach

  • 3 artichoke hearts chopped

  • 1 Cup cream cheese

  • 2 Tbsp grated Asiago cheese

  • 2 Tbsp grated monetary jack cheese

  • 2 Tbsp grated marble cheddar cheese

  • 1 jalapeño chopped


  1. In a microwaveable dish, mix spinach, artichoke and cream cheese.

  2. Flatten the mix and top it with the rest of cheeses and jalapeño.

  3. Microwave for 5 minutes, take it out and mix if needed microwave for another 2 minutes until all ingredients are melted and mixed.

  4. Take the bread and make deep cuts horizontally and vertically to make bite size pieces easy to separate but still all together.

  5. Spoon the dip into the cuts.

  6. Put it in the oven and bake at 350 F until the bread 🥖 is golden brown. You may just use the broil.

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