Ingredients
Method
- Preheat the oven to 500°F (260°C). Line a baking tray with parchment paper.
- Using a sharp knife, make diagonal cuts across the baguette, making sure not to cut all the way through, creating a criss-cross pattern.
- In a small bowl, mix together the extra-virgin olive oil, minced rosemary, and thyme.
- Gently open the cuts in the baguette and drizzle the herb-infused olive oil mixture evenly over the bread, making sure to get it into the crevices.
- Sprinkle grated Parmigiano-Reggiano cheese generously over the top of the bread, allowing it to fall into the cuts.
- Place the prepared baguette on the lined baking tray and bake in the preheated oven for about 5 minutes, or until the bread is golden brown and crispy on the outside.
- Once baked, remove from the oven and let it cool for a few minutes before serving alongside the Spinach Artichoke Dip.
- To enjoy, tear off pieces of the bread and dip them into the creamy spinach artichoke dip for a delicious culinary experience.
Nutrition
Notes
Pro Tips:
Buy jarred artichoke hearts packed in water, never oil, because oil-packed varieties won't bind properly with the cream cheese base and create greasy separation during baking—I learned this after wondering why my dip always had an oily film on top. Mix your cream cheese and mayo at room temperature first, then add cold sour cream last because this temperature contrast creates the perfect creamy-but-stable texture that won't break when heated—cold dairy added to cold dairy stays smooth. Layer half your cheese on bottom, add the spinach mixture, then top with remaining cheese because this creates a protective barrier that prevents the spinach from browning while ensuring even melting throughout the entire dip. Toast your bread or chips lightly before serving because the residual heat from the dip will make them soggy within minutes—pre-toasting creates a moisture barrier that keeps everything crispy for the entire party.
Buy jarred artichoke hearts packed in water, never oil, because oil-packed varieties won't bind properly with the cream cheese base and create greasy separation during baking—I learned this after wondering why my dip always had an oily film on top. Mix your cream cheese and mayo at room temperature first, then add cold sour cream last because this temperature contrast creates the perfect creamy-but-stable texture that won't break when heated—cold dairy added to cold dairy stays smooth. Layer half your cheese on bottom, add the spinach mixture, then top with remaining cheese because this creates a protective barrier that prevents the spinach from browning while ensuring even melting throughout the entire dip. Toast your bread or chips lightly before serving because the residual heat from the dip will make them soggy within minutes—pre-toasting creates a moisture barrier that keeps everything crispy for the entire party.