Spinach Artichoke Stuffed Bread

Spinach and Artichoke Stuffed Bread brings together all the beloved flavors of classic spinach artichoke dip and packs them inside a golden crusty baguette. The result is a shareable bread with a creamy flavorful center and a crispy bite that always wows a crowd or steals the show at any meal.

The first time I served this for a family movie night it was gone before I sat down. It has become my go-to dish anytime I need something simple but showstopping.

Ingredients

• Large baguette: using a day-old loaf makes stuffing easier and gives better crunch
• Cream cheese: provides creaminess and helps the filling set up perfectly
• Sour cream: adds a tang that balances out the cheeses
• Artichoke hearts: look for firm artichokes packed in water for best flavor and texture
• Frozen spinach: make sure it is well drained to avoid soggy filling
• Shredded mozzarella cheese: brings gooey melt and classic comfort
• Grated Parmesan cheese: sharpens the cheesy flavor and helps brown the crust
• Fresh garlic: fresh cloves give the dish aromatic punch
• Salt and pepper: adjust to your taste to round out the flavors
• Olive oil: brushing the bread makes the outer crust extra crispy
• Optional red pepper flakes: a dash adds a touch of excitement

Step-by-Step Instructions

Prep the Oven and Sheet

Set your oven to 350 F and prepare your baking sheet with parchment or a light coating of oil to avoid any sticking

Mix the Filling

Combine softened cream cheese sour cream chopped artichokes well-drained spinach mozzarella Parmesan minced garlic and a pinch of salt and pepper in a large bowl Use a fork or stiff spatula to work everything together until evenly blended If you want heat stir in a small amount of red pepper flakes

Hollow Out the Baguette

Slice a V-shaped channel along the top of the baguette Scoop out most of the inside but leave enough on the base and sides to support your filling Your bread should look like a canoe ready for stuffing

Fill the Bread

Pack your spinach and artichoke mixture firmly into the hollowed bread Use the back of a spoon to press and level the filling so it is secure and evenly distributed

Brush and Bake

Lightly brush the top and sides of the baguette with olive oil This gives a beautiful shiny finish and serious crunch Bake for 20 to 25 minutes until golden and hot all the way through and the filling is bubbling at the edges

Slice and Serve

Let it rest for a few minutes to make slicing clean and easy Then cut into wide slices and serve while it is still warm and gooey

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Parmesan is my secret ingredient here I love how it turns the crust almost frico-like and gives every bite a little nutty salty crunch My family always asks for this at Christmas Eve and we end up fighting for the last slice

Storage Tips

Once cooled tightly wrap leftovers in foil and refrigerate They will keep well for 2 days Warm slices in a toaster oven or conventional oven for best texture Microwaving will soften the bread but works in a pinch

Ingredient Substitutions

You can swap cream cheese for mascarpone or use Greek yogurt in place of sour cream for a tangier lighter filling Fresh spinach also works sauté and chop before adding Monterey Jack or fontina can replace mozzarella for a richer bite

Serving Suggestions

Pair slices with tomato soup for a comforting lunch Serve it alongside an antipasto platter at parties For a brunch spin offer with a runny egg on the side

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Cultural Context

Spinach and artichoke dip became famous in America during the nineteen eighties as a restaurant appetizer and has since become a classic party favorite This stuffed bread is a playful twist turning a popular dip into a satisfying hand-held meal

Frequently Asked Questions

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Sauté briefly, chop, and drain thoroughly to remove excess moisture before mixing with the filling.

→ Which bread is best for stuffing?

A day-old baguette is ideal as it holds its shape and crisps up nicely. Other crusty loaves like Italian or French bread also work well.

→ How do I prevent the bread from getting soggy?

Ensure the spinach is fully drained before combining it with other ingredients and avoid overfilling the bread to maintain a crisp crust.

→ Can I make this dish ahead of time?

You can prepare and stuff the bread, wrap it tightly, and refrigerate for up to 24 hours before baking. Bake just before serving for best texture.

→ What are good serving options for this stuffed bread?

Serve sliced as a hearty appetizer, alongside soup or salad, or enjoy on its own for an easy lunch or snack.

→ Is it possible to add protein or other vegetables?

Absolutely! Try mixing in cooked bacon, chicken, or sun-dried tomatoes for variety and added flavor.