One of my favorite things about this time of year is having people over to watch the local college football team play. What I really love is serving up delicious, tailgate-style food for my guests. I don’t even feel guilty about indulging a little during the game, and enjoying things like this Spinach Artichoke Bacon Pull-Apart Bread with friends.
I’m definitely one of those people who believes that bacon makes everything better. And not just any bacon. It’s got to be high quality bacon, like Wright® Brand Bacon.
It’s thick-sliced from the best cuts of premium meat, and naturally smoked with wood chips for great flavor. You can definitely see and taste the difference.
And I love that Wright Brand Bacon offers so many great varieties, like Hickory Smoked, Smoked Brown Sugar, Bourbon Barrel Smoked, Oak Barrel Smoked, and my personal favorite, Applewood Smoked. They definitely know how to do Bacon The Wright Way™
I picked up some Applewood Smoked Wright Brand Bacon on my weekly shopping trip to Kroger to use in this delicious spinach, artichoke and bacon stuffed bread.
I just fried up some diced bacon, then added fresh spinach, chopped artichoke hearts and a bit of cream cheese. Then I stuffed it into a crusty loaf of bread along with a generous helping of mozzarella.
To finish things off, I brushed my loaf with garlic butter and sprinkled it with grated parmesan, then covered it in foil and baked it until everything was warm and gooey.
What’s not to love about that?
- 1 round loaf of bread, approximately 12 ounces
- 10 ounces sliced mozzarella cheese (12-14 slices), cut into 1-inch squares
- 6-8 slices Wright Brand Bacon, chopped
- 1 clove garlic, minced
- 6 cups fresh baby spinach
- 1 (6 oz.) jar marinated artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- Salt and pepper, to taste
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic salt
- 2 teaspoons grated Parmesan cheese
- Fresh chopped parsley, for garnish
- Preheat oven to 375 degrees. Place a large piece of foil on a baking sheet, set aside.
- Being careful not to go through the bottom crust, make horizontal then vertical cuts in the bread, about one inch apart. Stuff half of the mozzarella cheese squares into the cuts in the bread, being sure to get the cheese down into the bottom of the loaf.
- In a medium skillet over medium heat, fry the diced bacon until crisp. Remove to a paper towel to drain, then wipe all but a teaspoon or so of the grease from the pan.
- Add the garlic, spinach and artichokes to the pan and cook until the spinach is wilted.
- Add the cream cheese and cook, stirring often until the cream cheese is melted. Reserve about 1/4 cup of the bacon for garnish, then return the remaining bacon to the skillet and stir to combine.
- Spoon the spinach cream cheese mixture into the cracks in the bread, then stuff with the remaining mozzarella cheese.
- Place the loaf on the foil lined pan. Combine the melted butter and garlic salt and brush over the loaf. Sprinkle with the Parmesan cheese. Wrap the foil around the sides of the bread, then use an additional piece of foil to cover the top of the bread.
- Bake, covered, for 20 minutes, then uncover and bake about 5 minutes more, until cheese is melted and bread is golden.
- Sprinkle with the reserved bacon and fresh parsley before serving.
- Serving Size: 8
Believe me, this will be one of the first things to go at your next game day get together! So don’t forget to stop by your local retailer and stock up on your favorite variety of Wright Brand Bacon. You can find it in the bacon/breakfast sausage refrigerator case.
I have to say, bacon is a pretty amazing addition to the cheesy goodness of this spinach and artichoke stuffed pull-apart bread. We’ll definitely be making this through football season and beyond!
This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.