- 1 loaf Harmons rosemary olive oil bread
- ½-¾ cup (1-1 1/4 sticks) garlic butter, melted
- 8 oz mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- 1 small pkg Harmons Spinach Artichoke Dip
- 1 Tbsp chopped fresh flat-leaf parsley (optional)
The following recipe was created by Lisa Childs of Tried, Tested, and True.
Preheat oven or air fryer to 350º.
Using a sharp bread knife, cut a cross-hatch pattern into loaf, about 1″ apart and ½” up from bottom. Do not cut all the way through loaf. Brush melted garlic butter in between crevices, reserving a couple tablespoons to brush on top.
In a medium bowl, combine mozzarella and parmesan cheese. Reserve ¼ cup of cheese for top. Add spinach artichoke dip to cheeses and mix completely. Using a small rubber spatula or butter knife, spread cheese mixture between each cut in bread. Brush top of filled loaf with additional garlic butter, and sprinkle or stuff reserved cheese over top.
Wrap with heavy duty foil and bake in oven or air fryer for 15 minutes. If using an oven, place bread on baking sheet. Remove foil during last 5 minutes of cooking and let cheese slightly brown. Browning too much will prevent cheese from pulling.
Remove to a serving plate and garnish with parsley, if desired. Serve immediately.