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Spinach and Artichoke Dip Garlic Bread

 2 tbsp Colavita Roasted Garlic EVOO
 1 baguette, sliced lengthwise
 10 oz package frozen spinach, defrosted, drained and finely chopped
 1 jar Colavita Artichoke hearts, drained and coarsely chopped
  8 oz cream cheese, cut into 1-inch pieces and brought to room temperature
 1 1/2 cups grated gruyere cheese, divided
 ½ cup sour cream or full-fat Greek yogurt
 ½ cup mayonnaise
 ¼ cup pecorino romano or parmesan cheese, finely grated
  kosher salt and black pepper
1

Place the sliced baguette on a sheet pan and drizzle with Colavita Roasted Garlic EVOO. Broil for a few minutes until the baguette is golden.

2

In a large bowl, combine the remaining ingredients and mix well.

3

Season with salt and pepper.

4

Use the garlic bread as a base, top with the dip. Broil for 5 minutes until golden brown. Cut into slices and serve.