Instructions

• Preheat oven to 400°F (200°C).
• If the cream cheese is cold, let it sit at room temperature 15–20 minutes or microwave in 10–15 second intervals until soft enough to mix easily.
• Thaw the frozen spinach and squeeze out as much liquid as possible using your hands or a clean kitchen towel.
• Drain the 14 oz can of artichokes and chop any large pieces so they are bite-sized.
• In a medium mixing bowl, beat together 6 oz softened cream cheese, 5 Tablespoons sour cream, and 5 Tablespoons mayo until smooth.
• Add the drained, chopped artichokes, squeezed spinach, 1 pkg Ranch dressing seasoning mix, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup of the 3/4 cup shredded mozzarella. Stir until well combined. Reserve the remaining 1/2 cup shredded mozzarella for topping.
• Slice the 1 Italian loaf bread lengthwise (into two long halves) and place the cut sides up on a baking sheet.
• Brush the cut sides of the bread with 1/4 cup melted butter.
• Cover the bread loosely with aluminum foil and bake in the preheated oven for 7 minutes to warm the bread.
• Remove the foil, spread the spinach-artichoke mixture evenly over the cut sides of the bread, and sprinkle the reserved 1/2 cup shredded mozzarella over the filling.
• Return the baking sheet to the oven and bake 12 minutes, or until the cheese is melted and the topping is hot and bubbly.
• Remove from the oven and let the bread cool to room temperature before slicing and serving.