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.
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.