Spinach and Artichoke Stuffed Bread Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
