Three types of cheese and a dollop of yogurt make this spinach artichoke dip stuffed bread incredibly creamy and cheesy. It is a guaranteed hit with the crowd and always disappears – no leftovers in sight!
Now get the dipping station prepared. Chop up your sun-dried tomatoes and mince your garlicGet the chicken as thin as possible (without shredding the chicken, this is why I use the plastic wrap)In a pan, saute one tablespoon of the butter or margarine with the minced garlic and add the spinach
Recipe source. Drain artichoke hearts then chopped into small pieces. Remove pan from heat, add in half and half, sour cream, cream cheese cubes and parmesan cheese and return pan to medium heat and cook, stirring constantly (reducing heat just slightly if needed) until cheese has melted and dip is hot