Spinach and Artichoke Stuffed Bread

Spinach and Artichoke Stuffed Bread

Savor the delightful flavors and textures of Spinach and Artichoke Stuffed Bread, a comforting dish featuring warm, crispy bread enveloping a creamy spinach and artichoke filling accented with gooey melted cheese. Each bite is a harmonious blend of savory and creamy, making it an ideal appetizer or light meal that's sure to please.


  • 1 large baguette, preferably day-old for easier handling
  • 1 cup soft cream cheese
  • 1 cup sour cream
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 package (10 oz) frozen spinach, warmed and squeezed dry
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for brushing)
  • Optional: Red pepper flakes for added heat

Spinach and Artichoke Stuffed Bread


  1. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Prepare Filling: In a large bowl, combine cream cheese, sour cream, chopped artichoke hearts, squeezed dry spinach, mozzarella cheese, Parmesan cheese, chopped garlic, salt, pepper, and red pepper flakes (if using). Mix until well combined.
  3. Prepare Bread: Cut a deep V-shaped incision along the top of the baguette, removing a strip of bread to create a hollow "boat" for the filling. Be careful not to cut all the way through.
  4. Fill the Bread: Spoon the spinach and artichoke mixture into the hollowed-out portion of the baguette, pressing lightly to pack the filling.
  5. Bake: Place the stuffed baguette on the prepared baking sheet. Brush the outer surface of the bread with olive oil to promote browning. Bake in the preheated oven for 20 to 25 minutes, or until the bread is golden and the filling is hot and bubbly.
  6. Serve: Allow the stuffed bread to cool for a few minutes before slicing. Serve warm as a delightful starter or main dish.

Tips for Perfecting the Recipe:

  • Opt for a day-old baguette with a sturdy crust and soft interior for best results.
  • Ensure spinach and artichokes are well drained to prevent excess moisture in the filling.
  • Adjust seasoning to taste before filling the bread.
  • Avoid overfilling the bread to prevent leakage during baking.
  • Monitor the baking process to prevent over-browning of the crust.
  • Allow the stuffed bread to rest briefly before slicing for easier serving.

Ideas for Serving:

  • Serve as an appetizer with dipping sauces like marinara or garlic aioli.
  • Pair slices with a fresh salad dressed in lemon vinaigrette for a light meal.
  • Feature at a buffet or party for a standout dish that complements various other foods.
  • Enjoy alongside a bowl of soup for a satisfying and comforting meal option.

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also