I absolutely love Spinach and Artichoke Stuffed Bread! It’s the perfect combination of flavors and textures. The rich and creamy spinach and artichoke filling, mixed with gooey melted cheese, is nestled inside a warm, crispy bread shell. Each bite is bursting with savory goodness, making it a delightful appetizer or even a light meal.

The contrast between the slightly tangy artichokes and the earthy spinach is simply divine. This dish always impresses guests and is a personal favorite of mine for any occasion.

Ingredients Needed for This Recipe

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

Instructions for Making Spinach and Artichoke Stuffed Bread

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Prepare the filling: In a large mixing bowl, combine the softened cream cheese, sour cream, chopped artichoke hearts, squeezed spinach, mozzarella cheese, Parmesan cheese, minced garlic, and a pinch of salt and pepper. If you like it spicy, add a sprinkle of red pepper flakes. Mix until all the ingredients are well blended.
Prepare the bread: Cut a deep V-shaped section through the top of the baguette, removing a strip of the bread to create a hollow. Be careful not to cut all the way through; you want to create a “boat” that will hold the filling.
Stuff the bread: Spoon the spinach and artichoke mixture into the hollowed-out section of the baguette, pressing down lightly to pack the filling in firmly. If there is any leftover filling, it can be baked in a small dish alongside the bread or saved for another use.

Bake: Brush the outside of the stuffed baguette with olive oil, which will help the bread turn golden and crispy. Place the stuffed bread on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the bread is crispy and the filling is heated through and slightly bubbly.
Serve: Allow the bread to cool for a few minutes after removing it from the oven, then cut it into slices. Serve warm as a delightful appetizer or a main dish.

Tips for Perfecting the Recipe

Choose the Right Baguette: The foundation of this dish is the bread. A day-old baguette is ideal because it’s easier to cut and stuff without falling apart. Look for a baguette with a sturdy crust and a soft interior to absorb all the creamy, cheesy goodness without becoming soggy.

Drain the Spinach and Artichokes Well: Before mixing your ingredients, ensure the spinach and artichokes are thoroughly drained. Excess moisture can make the filling too runny, affecting the bread’s texture. Squeeze the spinach with your hands or a clean towel, and press the chopped artichokes in a sieve.

Season to Taste: Don’t underestimate the power of seasoning. Taste your filling before stuffing the bread and adjust the salt, pepper, and red pepper flakes as needed. Remember, the cheeses already add a salty component, so add salt in moderation.

Don’t Overstuff the Bread: While it’s tempting to pack as much filling into the bread as possible, overstuffing can cause the filling to spill out during baking. Use just enough filling to comfortably fill the cavity, ensuring the bread maintains its shape and the filling stays enclosed.

Bake to Perfection: Keep an eye on your stuffed bread while it bakes. You’re looking for a golden-brown crust and a hot, bubbly filling. If the bread starts to brown too quickly, cover it loosely with aluminum foil to prevent burning while allowing the filling to continue heating.

Let It Rest: After baking, give your stuffed bread a few minutes to rest before slicing. This resting period allows the filling to set slightly, making the bread easier to cut and ensuring the filling doesn’t ooze out as soon as you slice it.

Serving Suggestions

As an Appetizer: Cut the stuffed bread into smaller, bite-sized pieces to serve as a hearty appetizer. Pair it with a selection of dips for an added flavor boost, such as marinara sauce or a garlic aioli.

With a Salad: Serve slices of spinach and artichoke stuffed bread alongside a fresh salad for a light yet satisfying meal. A simple arugula salad with lemon vinaigrette complements the rich flavors of the bread beautifully.

As Part of a Buffet: This stuffed bread makes a fantastic addition to any buffet or potluck spread. It’s easy to make in advance, and its eye-catching presentation makes it a standout dish among the usual fare.

With Soup: Pair a hearty slice of this bread with your favorite soup for a comforting meal. Tomato basil, minestrone, or a creamy potato soup are excellent choices that match well with the flavors of the bread.

Storage Tips

Cool Completely Before Storing: If you have leftovers, allow the bread to cool completely before storing. This prevents condensation from forming inside the container, which could make the bread soggy.

Refrigerate Properly: Wrap the bread tightly in plastic wrap or aluminum foil, or place it in an airtight container. Stored properly, it will keep in the refrigerator for up to 3 days.

Reheat for Best Results: To revive the bread’s crispy exterior, reheat it in the oven at 350°F (175°C) for about 10 minutes, or until it’s warmed through and the crust is crispy again. Microwaving is not recommended, as it can make the bread soggy.

Freezing: Although best enjoyed fresh, you can freeze the stuffed bread. Wrap it securely in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven as directed above.

Frequently Asked Questions

Can I make this recipe with fresh spinach instead of frozen? Yes, you can use fresh spinach. You’ll need about 1 pound of fresh spinach, which should be wilted down in a pan with a little olive oil, then squeezed dry.

What other cheeses can I use? Feel free to experiment with different cheeses. Aged cheddar, Gouda, or a blend of Italian cheeses can all make delicious alternatives. Just ensure the cheese you choose melts well.

Can I add meat to the filling? Absolutely. Cooked, crumbled sausage, bacon bits, or diced cooked chicken can all be added to the filling for a meatier version. Ensure any meat you add is fully cooked before mixing it into the filling.

How do I prevent the bottom of the bread from burning? If you notice the bottom browning too quickly, place a piece of aluminum foil under the bread or double up your baking sheets to provide extra insulation.

Can I prepare this in advance? Yes, you can prepare the stuffed bread up to a day in advance. Assemble the bread with the filling and refrigerate it, covered. When you’re ready to serve, bake it as directed, adding a few extra minutes to the baking time if it’s coming straight from the refrigerator.

Is there a gluten-free version? For a gluten-free version, use a gluten-free baguette. The rest of the ingredients are naturally gluten-free, but always check labels to make sure, especially if you’re serving someone with celiac disease or a gluten intolerance.

Spinach and Artichoke Stuffed Bread

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Indulge in the savory delight of Spinach and Artichoke Stuffed Bread, an ideal choice for an appetizer, snack, or a hearty meal. This mouthwatering stuffed bread marries the rich, creamy essence of spinach and artichoke dip with the delightful crunch of a crusty exterior, creating a dish that's simply irresistible.

Ingredients

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

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the filling: In a large mixing bowl, combine the softened cream cheese, sour cream, chopped artichoke hearts, squeezed spinach, mozzarella cheese, Parmesan cheese, minced garlic, and a pinch of salt and pepper. If you like it spicy, add a sprinkle of red pepper flakes. Mix until all the ingredients are well blended.
Prepare the bread: Cut a deep V-shaped section through the top of the baguette, removing a strip of the bread to create a hollow. Be careful not to cut all the way through; you want to create a “boat” that will hold the filling.

Stuff the bread: Spoon the spinach and artichoke mixture into the hollowed-out section of the baguette, pressing down lightly to pack the filling in firmly. If there is any leftover filling, it can be baked in a small dish alongside the bread or saved for another use.
Bake: Brush the outside of the stuffed baguette with olive oil, which will help the bread turn golden and crispy. Place the stuffed bread on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the bread is crispy and the filling is heated through and slightly bubbly.
Serve: Allow the bread to cool for a few minutes after removing it from the oven, then cut it into slices. Serve warm as a delightful appetizer or a main dish.