Spinach and Artichoke Stuffed Bread Recipe

Introduction

Spinach and Artichoke Stuffed Bread is a warm, cheesy appetizer perfect for gatherings or a cozy night in. Packed with creamy spinach and artichokes inside a crispy baguette, this dish combines comfort and flavor in every bite.

Ingredients

• 1 baguette, day old is best for easier slicing and stuffing
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 package (10 oz) frozen spinach, thawed and drained
• 1 cup mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons olive oil, for brushing
• Optional: red pepper flakes, for heat

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Step 2: In a large bowl, combine the cream cheese, sour cream, chopped artichoke hearts, thawed spinach, mozzarella, Parmesan, minced garlic, salt, and pepper. Add red pepper flakes if you want extra heat. Mix thoroughly until well blended.
3. Step 3: Cut a V-shaped section along the top of the baguette, removing a strip of bread to create a hollow “boat” without cutting through the bottom. This space will hold the filling.
4. Step 4: Spoon the spinach and artichoke mixture into the hollowed baguette, pressing gently to pack it in. Save any leftover filling for baking separately or another use.
5. Step 5: Brush the outside of the stuffed bread with olive oil to help it crisp up and develop a golden crust.
6. Step 6: Place the filled baguette onto the prepared baking sheet and bake for 20 to 25 minutes, until the bread is golden and the filling is hot and bubbly.
7. Step 7: Allow the bread to cool for a few minutes before slicing. Serve warm as a delicious appetizer or a satisfying main dish.

Tips & Variations

• Use a day-old baguette for easier slicing and to prevent sogginess.
• Drain the spinach well to avoid watery filling.
• For extra flavor, add a squeeze of lemon juice or a handful of chopped fresh herbs like parsley or basil to the filling.
• Swap mozzarella for fontina or provolone for a different cheesy twist.
• If you prefer, bake leftover filling separately in a small dish for dipping bread.

Storage

Store any leftover stuffed bread wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a preheated 350°F (175°C) oven for 10-15 minutes to retain crispiness. Avoid microwaving if possible, as it may make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach. Use about 6 cups of fresh spinach, sauté it briefly until wilted, and drain any excess moisture before mixing with the other ingredients.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare the filling and hollow the bread in advance, then assemble and bake when ready to serve. Keep the stuffed bread covered in the refrigerator for up to 12 hours before baking.

Spinach and Artichoke Stuffed Bread Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This Spinach and Artichoke Stuffed Bread takes the beloved flavors of classic spinach artichoke dip and transforms them into a delicious, shareable appetizer or main dish. A day-old baguette is hollowed out and filled with a creamy, cheesy mixture of spinach, artichokes, cream cheese, sour cream, mozzarella, and Parmesan, seasoned with garlic and a hint of spice. Baked until golden and bubbly, this recipe offers a perfect combination of crispy bread and savory filling that’s ideal for gatherings or cozy nights in.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 1 baguette, day old is best for easier slicing and stuffing

Filling

• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 package (10 oz) frozen spinach, thawed and drained
• 1 cup mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: red pepper flakes, for heat

Finishing

• 2 tablespoons olive oil, for brushing

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or greasing it with olive oil to prevent sticking.
2. Prepare the Filling: In a large bowl, mix softened cream cheese and sour cream until smooth. Add chopped artichoke hearts, thawed and drained spinach, shredded mozzarella, grated Parmesan, minced garlic, and season with salt, pepper, and optional red pepper flakes. Stir well until all ingredients are evenly combined.
3. Hollow Out the Bread: On a day-old baguette, cut a V-shaped section along the top, removing a strip of bread to create a hollow without cutting all the way through. This creates a bread ‘boat’ ready to hold the filling.
4. Stuff the Bread: Spoon the prepared spinach and artichoke mixture into the hollowed baguette, pressing it lightly to pack it in securely. Any leftover filling can be baked separately or saved for later.
5. Brush and Bake: Lightly brush the outside of the stuffed bread with olive oil to promote browning. Place the bread on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the bread is golden and the filling is hot and bubbling.
6. Cool and Serve: Once baked, let the stuffed bread cool for a few minutes. Slice into portions and serve warm as a flavorful appetizer or a satisfying main dish.

Notes

• Using day-old baguette helps create a sturdier bread boat that holds the filling better without becoming soggy.
• Thoroughly draining the spinach and artichokes prevents excess moisture from making the filling watery.
• For extra spice, red pepper flakes can be adjusted to taste or omitted for a milder version.
• Leftover filling can be baked separately in a small dish and served as a dip with crackers or chips.
• This stuffed bread is best enjoyed warm but can be reheated gently in the oven to preserve crispness.

Keywords: spinach and artichoke, stuffed bread, appetizer, baked bread, cheesy dip bread, party food, spinach artichoke dip bread