Spinach and artichoke stuffed bread is one of those recipes that never fails to impress. The moment you slice into the crisp, golden crust and find the creamy, cheesy filling waiting inside, it’s hard not to smile. This dish is a delightful take on the classic spinach and artichoke dip, transformed into a shareable and crowd-pleasing appetizer or a comforting main dish. Whether you’re hosting a gathering, enjoying a cozy family night, or just craving a delicious snack, this stuffed bread is sure to be the star of the show.

What Makes This Recipe Special

You’ll absolutely love making this dish for a myriad of reasons. Firstly, it’s incredibly easy to prepare, which is perfect for those who might feel intimidated by more complex recipes. Plus, it’s both budget-friendly and crowd-pleasing—an ideal combination. When you crave something cheesy and rich, this recipe hits the spot without breaking the bank. The stuffed bread makes for a fantastic appetizer for holidays or game days, or you can simply serve it for a casual brunch or dinner.

"This bread was a hit at our family gathering! The flavor was spot on, and everyone went back for seconds!" – Happy Home Cook

Step-by-Step Overview

Creating this spinach and artichoke stuffed bread is a straightforward process, and I’m here to walk you through it. Begin by preheating your oven and preparing your filling. You’ll hollow out the baguette, stuff it generously, then pop it into the oven until golden brown and bubbly. The whole process comes together in about 30 minutes, leaving plenty of time for mingling with your guests or enjoying some quality Netflix time.

What You’ll Need

1 large baguette (preferably a day old 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 squeezed dry
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic (minced)
Salt and pepper (to taste)
2 tablespoons olive oil (for brushing)
Optional: red pepper flakes (for added heat)

Feel free to substitute the cream cheese with a low-fat version or the sour cream with Greek yogurt for a lighter option!

Directions to Follow

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or greasing it lightly to prevent sticking.
In a large mixing bowl, combine softened cream cheese, sour cream, chopped artichoke hearts, squeezed spinach, mozzarella, Parmesan, minced garlic, and a pinch of salt and pepper. If you like a kick in your filling, sprinkle in some red pepper flakes. Mix well until all ingredients are blended together.
Carefully slice a deep V-shaped section through the top of the baguette, removing the bread to create a hollow "boat." Make sure not to cut all the way through, as you want it to hold the filling.
Spoon the spinach and artichoke mixture into the hollowed-out section of the baguette, pressing lightly to pack the filling. Should you have some filling left over, consider baking it in a small dish alongside the bread or saving it for later.
Brush the exterior of the stuffed baguette with olive oil for that lovely golden crisp. Place the stuffed bread on your prepared baking sheet and bake for 20-25 minutes, until the bread is crispy and the filling is heated through and slightly bubbly.
Allow the bread to cool for a few minutes after taking it out of the oven, then cut it into slices and serve warm as a delightful appetizer or main dish.

Best Ways to Enjoy It

When it comes to serving this scrumptious stuffed bread, let your creativity shine! Cut the bread into generous slices and serve it alongside a fresh garden salad for a light meal. If you’re feeling indulgent, sample it with marinara sauce or a refreshing yogurt-based dipping sauce. Pair it with a crisp white wine or a bubbly soda for the ultimate experience.

Keeping Leftovers Fresh

To store any leftovers, wrap the cooled stuffed bread tightly in plastic wrap or aluminum foil and place it in an airtight container. Properly stored, it will maintain its flavor for up to 3 days in the refrigerator. You can also freeze the stuffed bread—just make sure to wrap it tightly. When you’re ready to enjoy it, bake from frozen, adding a few extra minutes to the cooking time.

Helpful Cooking Tips

For an even easier prep experience, consider using store-bought frozen or canned artichokes, which save time without sacrificing flavor. Also, make sure to squeeze out as much moisture as possible from the spinach—that way, your filling won’t become watery. Always taste your filling before stuffing to adjust the seasoning to your preference!

Creative Twists

Why not give this dish an international flair? For an Italian twist, incorporate some sun-dried tomatoes and Italian herbs. If you’re craving something more Mediterranean, try adding some feta cheese and kalamata olives. The possibilities are endless, and you can easily tailor this recipe to suit your taste buds!

FAQs

Can I make the filling ahead of time?
Yes! You can prepare the filling a day in advance and store it in the refrigerator. Just make sure to stuff and bake the bread close to serving time for the best flavor.
What can I use instead of a baguette?
If you don’t have a baguette, a ciabatta loaf or focaccia will work beautifully as well. Just ensure it’s sturdy enough to hold the filling!
How do I reheat the stuffed bread?
The best way to reheat is in the oven at 350°F (175°C) for about 10-15 minutes, or until warm throughout. This helps retain the crispiness of the bread.

Spinach and Artichoke Stuffed Bread

A delightful and easy-to-make stuffed bread with a creamy spinach and artichoke filling, perfect for gatherings or a cozy night in.

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer, Snack

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

Bread

1 large baguette (preferably a day old) For easier slicing and stuffing.

Filling

1 cup cream cheese (softened) Can substitute with low-fat version.
1 cup sour cream Can substitute with Greek yogurt.
1 can (14 oz) artichoke hearts, drained and chopped
1 package (10 oz) frozen spinach, thawed and squeezed dry Ensure to squeeze out as much moisture as possible.
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic (minced)
to taste salt and pepper
2 tablespoons olive oil (for brushing) For a golden crisp.
optional red pepper flakes For added heat.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or greasing it lightly.
In a large mixing bowl, combine softened cream cheese, sour cream, chopped artichoke hearts, squeezed spinach, mozzarella, Parmesan, minced garlic, and a pinch of salt and pepper. Mix well.
Carefully slice a deep V-shaped section through the top of the baguette, removing the bread to create a hollow 'boat.'

Stuffing and Baking

Spoon the spinach and artichoke mixture into the hollowed-out section of the baguette, pressing lightly to pack the filling.
Brush the exterior of the stuffed baguette with olive oil. Place the stuffed bread on your prepared baking sheet.
Bake for 20-25 minutes, until the bread is crispy and the filling is heated through and slightly bubbly.
Allow the bread to cool for a few minutes after taking it out of the oven, then cut it into slices and serve warm.

Notes

For an international twist, consider adding sun-dried tomatoes or feta cheese. Store leftovers tightly wrapped in plastic or foil for up to 3 days or freeze for longer storage.

Keyword Cheesy Appetizer, comfort food, party food, Spinach and Artichoke, Stuffed Bread