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.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.