Warm Cheesy Spinach Artichoke Dip & French Bread

This recipe is soooooo good! 10 years ago I hated all these ingredients, but over the years my taste buds have changed. These taste similar to the appetizers at restaurants, but we had it at our Cinco de Mayo party and I served it with homemade french bread cubes...yummy!

Warm Cheesy Spinach Artichoke Dip

Prep Time:15 min
Start to Finish:45 min
makes:10 servings (1/4 cup each)

4 cups lightly packed fresh baby spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese, softened
1/4 cup reduced-fat mayonnaise
4 tablespoons shredded Parmesan cheese (1 oz)
1/4 cup fat-free (skim) milk
2 large cloves garlic, finely chopped
1 teaspoon dried basil leaves or 2 tsp fresh leaves
1 large can (14 oz) artichoke hearts, drained, chopped

1. Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
2. Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
3. In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic, 1/4 tsp black pepper, and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.
4. Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables. http://www.eatbetteramerica.com/

Homemade French Bread

3 cups flour (white or wheat)

2 1/2 cups boiling water

3 Tablespoons sugar

1 Tablespoon salt

5 Tablespoons oil

In a large bowl, mix the above ingredients by hand or bread mixer. Mix in 2 Tablespoons SAF Instant Yeast and 3 more cups of flour (one cup at a time). Dough should be barely sticky, add more flour if necessary. Mix well. Allow dough to rest for 20 minutes (I set the timer each time). Stir again. Let it rest for another 7 minutes (timer) and stir. Repeat this procedure 5 more times. Turn out onto oiled counter. Knead once or twice. Divide it in half. Roll each half into a 9 x 12 rectangle. Starting at a long edge, roll loosely. Pinch to seal edges. Place loaves seam-side down on a large baking sheet. Sprinkle with a couple tablespoons of cornmeal (optional). Cut tops diagonally 3 times (very shallow) with a sharp knife. Brush with one beaten egg white (to make tops golden brown). Rise in a warm or sunny place for 45 minutes or until loaves are nice and round. Bake at 400 for 25-30 minutes. Makes 2 loaves.