Spinach Artichoke Stuffed Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 large baguette, preferably day-old
→ Filling
02 -
225 grams cream cheese, softened
03 -
240 grams sour cream
04 -
400 grams artichoke hearts, drained and chopped
05 -
280 grams frozen spinach, thawed and squeezed dry
06 -
110 grams shredded mozzarella cheese
07 -
50 grams grated Parmesan cheese
08 -
2 cloves garlic, minced
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Red pepper flakes, optional, to taste
→ Finishing
12 -
2 tablespoons olive oil, for brushing
# Instructions:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 -
Combine softened cream cheese, sour cream, chopped artichoke hearts, squeezed spinach, mozzarella, Parmesan, minced garlic, salt, pepper, and optional red pepper flakes in a large mixing bowl. Mix until thoroughly blended.
03 -
Cut a deep V-shaped section from the top of the baguette, removing a strip to create a hollow. Do not cut through the bottom; form a boat to hold the filling.
04 -
Spoon the prepared spinach and artichoke mixture into the hollowed baguette, pressing gently to ensure a firm, even fill. Excess filling may be baked in a small dish if desired.
05 -
Brush the exterior of the stuffed baguette with olive oil. Place on the prepared baking sheet and bake for 20–25 minutes, or until crisp and the filling is hot and slightly bubbly.
06 -
Let rest for several minutes after baking. Slice and serve warm.
# Notes:
01 -
For optimal texture, squeeze excess moisture from spinach thoroughly before mixing.