Spinach Artichoke Dip Cheesy Bread

Slightly adapted from crunchycreamysweet.com

1 loaf of Italian bread, split in half lengthwise
1/2 cup butter, softened
6 ounces cream cheese, softened
5 tablespoons sour cream
5 tablespoons mayo
114-ounce can of artichoke hearts, drained and chopped
1 package Ranch Dressing Mix
Pinch of salt
1/4 teaspoon freshly ground black pepper
110-ounce package frozen chopped spinach, thawed, and water squeezed out
1 cup of shredded mozzarella cheese, divided


Preheat oven to 400°F.

In a medium mixing bowl, mix together cream cheese, sour cream, and mayo. Stir in artichokes, spinach, ranch dressing mix, salt, pepper, and 1/4 cup mozzarella (reserve the rest for topping). Mix until well combined.

Place bread, cut sides up, on a baking sheet. Spread softened butter equally over the tops of each. Cover with a sheet of aluminum foil. Bake for 7 minutes. Remove from the oven, and top with a dip mix, spreading evenly to coat. Sprinkle the top with the remaining mozzarella cheese. Return to oven and bake for 12 to 15 minutes or until the cheese is melted. Cool to room temperature before slicing and serving.