CHEESY SPINACH AND ARTICHOKE PULL APART BREAD

1 loaf round crusty artisan bread

1 stick butter, melted

4 garlic cloves, chopped

1, 10-ounce box frozen spinach, thawed and squeezed dry

1, 14-ounce can quartered artichoke hearts, drained

1 cup cheddar cheese, shredded

1 cup Monterey jack cheese, shredded

1 cup mozzarella cheese, shredded

1 ½ tablespoons Hidden Valley Ranch seasoning

Preheat your oven to 350 degrees.  Place parchment paper on a rimmed baking sheet.

Cut deep slits 1” apart from through the top of the bread but do not go all the way through the bottom.  Turn the bread 180 degrees and cut more slits, creating a grid.  Place the bread on the parchment.

Melt the butter in a small saucepan and add the garlic.  Cook for 1 minute until fragrant.

Pulling the slits apart, drizzle half the butter all over the bread in all of the crevices.

Combine the spinach, artichoke hearts, cheeses, and Ranch seasoning in a small bowl.  Toss with your fingers to combine.  Stuff this mixture into the slits in the bread, stuffing all of it into the cracks and crevices.  Slowly, drizzle the remaining garlic butter over the top letting it seep into the cheesy mixture.

Bake for 25-30 minutes until melty and browned. Serve hot!

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