Spinach Artichoke Dip Stuffed Garlic Bread

You must go to store and buy the ingredients to make this if you are having a party tonight. This amazing, delicious spinach artichoke stuffed garlic bread is the easiest one of the best things I have ever eaten, amazing appetizer you will ever have. Anyone who loves spinach dip will love this, everything just gets dumped into a bowl, cut the inside of the bread out. Lather the bread with melted butter, garlic, and parsley, slice it into 1 inch pieces, wrap in foil and bake. It comes out of the oven oozing with cheese, the spinach..

Ingredients:

• 1 baguette, large
• 2 cups artichoke hearts, drained and chopped
• 1 (12 ounce) box frozen spinach in a box or bag,cooked, drained and cooled
• 1 (8 oz) package cream cheese, softened
• 2 cups shredded mozzarella cheese
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 4 tablespoons butter
• 3 cloves garlic, minced, finely
• Parmesan cheese, grated, to top, if desired 
• parsley
• Directions:

1. Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.
2. In a large bowl combine the artichokes, spinach, stir well to combine.
3. Mix in the cream cheese and mozzarella. Add the salt, garlic powder and pepper to taste. 
4. Preheat the oven to 350 degrees F.
5. Stuff the baguette quarters with the spinach and artichoke dip, using a long spoon to help pack the dip and fill.
6. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick.
7. Take a large piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
8. In a small saucepan, combine the butter and minced garlic and simmer for few minutes then add parsley. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread.
9. Wrap the foil around the bread and bake for 15-18 minutes until you see the cheese is all melted, then unwrap the top of the bread from foil and bake for 5 minutes uncovered, or until the top browns slightly.
10. Remove from the oven, top with parmesan cheese and dried parsley leaves, and serve warm.