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Toasted Wreathe Dip

Toasted Wreathe Dip


For the toasted wreathe:
• 1 Bag Rustic Italian
• 4 oz cubed ham
• 4 oz cubed cheddar cheese
• 5 oz shredded cheese
For the spinach artichoke dip:
• 1 (8 ounce) package cream cheese, softened
• ¼ cup mayonnaise
• ¼ cup grated Parmesan cheese
• ¼ cup grated Romano cheese
• 1 clove garlic, peeled and minced
• ½ teaspoon dried basil
• ¼ teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• ½ cup frozen chopped spinach, thawed and drained
• ¼ cup shredded mozzarella cheese


For the spinach artichoke dip:
① Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
② In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
③ Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned
For the toasted wreathe:
① Cut the crusts off the Rustic Italian bread and save the small pieces of bread crumbs or cinnamon toast sticks (see the full recipe in our recipes section!).
② Roll the cut slices of bread flat on each side. Next roll them into the shape of a cone.
③ Cut the ham and cheese into cubes, and mix. Fill each cone until the bread is full.
④ Next place them in a bakeable tray in a form of a wreathe and sprinkle with the shredded cheese of your choice.
⑤ Bake them in the oven for 350 degrees for 15 minutes and serve immediately with the spinach artichoke dip!

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