Spinach & Artichoke Asiago
Stuffed Baguette
What you will need...
1 x 227g (8 oz) Summer Fresh Spinach Dip
1 x 227g (8 oz) Summer Fresh Artichoke & Asiago Dip
1 Baguette
4 oz Cream cheese
1/4 Cup Mozzarella cheese, shredded
1/4 Cup Asiago cheese, shredded
1 Tbsp Parmesan cheese, grated
3 Cloves of garlic, minced
Fresh parsley, chopped
3 Tbsp butter, melted

What you will do...

1. In a mixing bowl combine Summer Fresh Spinach Dip, Summer Fresh Artichoke & Asiago Dip, cream cheese, mozzarella cheese, asiago cheese, and parmesan cheese.

2. Cut the ends off the baguette, then cut baguette in to two shorter pieces. Hollow out a 3/4 (2 cm) core of each baguette piece. Fill each baguette with dip and cheese mixture using a piping bag, or rubber spatula.

3. Line a baking sheet with aluminum foil. Place baguette pieces on foil and brush each one with mixture of melted butter and minced garlic. Wrap baguette in foil, and bake in 350F (180C) oven for about 10 - 15 minutes. Carefully unwrap foil and bake an additional 5 minutes until top of baguette browns.

4. Remove from oven and let cool slightly. Cut in to slices and serve warm sprinkled withfresh parsley to taste.

ENJOY! Serves 4 to 6 as an appetizer.

What you can try...

Summer Fresh Bruschetta.

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