Spinach and Artichoke Stuffed Bread is the ultimate indulgent appetizer or party snack that brings together the creamy, cheesy essence of classic spinach and artichoke dip inside a crusty, golden loaf of bread. With its crispy exterior and melty, savory interior, it’s a crowd-pleaser for gatherings, game nights, or even as a decadent comfort food meal. Whether you’re a long-time fan of the famous dip or just looking for new ways to elevate your bread game, this dish satisfies with every slice and bite.
The history of spinach and artichoke dip can be traced back to mid-20th century America when convenience foods like canned artichokes and frozen spinach became kitchen staples. The dish gained popularity particularly in the 1950s and 1960s with the rise of casseroles and creamy, dairy-rich recipes. It became a mainstay of American party food in the 1980s and 1990s, especially after its widespread inclusion on restaurant appetizer menus. While traditional artichoke dip was often baked and served hot with crackers or chips, modern takes—like stuffing it into bread—elevate the dish to a new level of textural and flavor complexity. This innovation marries rustic comfort with elevated culinary creativity, drawing from Italian-American cuisine influences and the universal love of stuffed breads.
Ingredients Breakdown
1 large crusty French or Italian bread loaf (about 12-16 inches)
1 tbsp olive oil or melted butter (for brushing)
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 (14 oz) can artichoke hearts, drained and chopped
1/2 cup sour cream
1/4 cup mayonnaise
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1/4 tsp crushed red pepper flakes (optional for heat)
Salt and black pepper to taste
Optional garnish: chopped parsley or more grated cheese
Step-by-Step Recipe
Preheat your oven to 375°F (190°C). Begin by preparing the bread. Using a sharp bread knife, slice off the top third of the loaf lengthwise, and hollow out the inside, leaving about a 1/2-inch shell to hold the filling. Save the soft bread pieces for breadcrumbs or discard. In a mixing bowl, combine the thawed and drained spinach with chopped artichoke hearts, cream cheese, sour cream, mayonnaise, shredded mozzarella, and Parmesan. Add in the minced garlic, red pepper flakes if using, and season with salt and black pepper. Mix everything until well-combined and creamy. Fill the hollowed-out loaf with the spinach and artichoke mixture, pressing down lightly to ensure it’s compact. Place the filled loaf on a baking sheet. Brush the outer crust with olive oil or melted butter for a golden finish. Bake uncovered for about 20-25 minutes, or until the filling is hot and bubbly and the top is lightly browned. If desired, broil for an additional 2-3 minutes for a crispier top. Remove from oven and let rest 5 minutes before slicing. Garnish with fresh parsley or extra Parmesan if desired.
Tips for the Perfect Stuffed Bread
Use a hearty loaf of bread that can withstand being hollowed and baked without becoming soggy or collapsing; sourdough, ciabatta, or baguette-style loaves work best. Make sure to thoroughly squeeze out moisture from the thawed spinach—excess water can make the filling runny and compromise the bread’s structure. For even baking, don’t overfill the loaf; you want it level or slightly domed, not overflowing. Mixing cheeses like sharp white cheddar or smoked gouda with mozzarella can elevate the flavor complexity. You can prepare the filling a day ahead and refrigerate it until you’re ready to assemble and bake. For added texture, sprinkle breadcrumbs or more cheese on top of the filling before baking.
Variations and Customizations
To make it more protein-rich, consider adding cooked and crumbled bacon, shredded rotisserie chicken, or sautéed Italian sausage to the filling. For a Mediterranean twist, mix in sun-dried tomatoes, Kalamata olives, or crumbled feta cheese. To make it vegan, substitute dairy ingredients with plant-based cream cheese, vegan mayo, and dairy-free shredded cheese, and opt for a vegan-friendly bread. Spice lovers can increase the red pepper flakes or add diced jalapeños or chili oil to the mix. For a breakfast version, incorporate scrambled eggs and serve it as a brunch centerpiece. You can also make individual stuffed bread boats using small rolls or hollowed-out dinner rolls for party-sized servings.
Health Considerations and Nutritional Value
While delicious, this dish is rich in fats and calories due to its cheese and creamy base, so portion control is key if you’re watching your intake. On the plus side, spinach is packed with iron, fiber, and vitamins A and K, while artichokes are high in antioxidants and fiber. To make a lighter version, substitute Greek yogurt for sour cream and reduce the amount of cheese used. Using a whole wheat or multigrain loaf can increase fiber content and add nutritional value. Opting for low-fat or reduced-fat cheese and mayonnaise can also help lighten the dish. For those with gluten sensitivities, use gluten-free bread and check all ingredient labels for hidden sources of gluten.
FAQ
Can I make this ahead of time? Yes, you can prepare the filling and stuff the bread up to 1 day ahead. Wrap tightly and refrigerate until ready to bake.
Can it be frozen? While it’s best fresh, you can freeze the stuffed, unbaked loaf for up to one month. Wrap tightly in foil and plastic wrap. Thaw before baking.
What’s the best bread to use? A sturdy artisan loaf with a crusty exterior, such as sourdough, Italian bread, or French baguette, holds up best.
How do I reheat leftovers? Wrap in foil and warm in a 350°F oven for 10-15 minutes. Avoid microwaving, as it can make the bread soggy.
Can I make this without mayo or cream cheese? Yes, substitute with Greek yogurt, ricotta, or additional sour cream for a similar texture.
Is this dish kid-friendly? Absolutely! Most kids enjoy the creamy, cheesy flavor, though you may want to omit the red pepper flakes.
Spinach and Artichoke Stuffed Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the filling: In a large bowl, mix together the softened cream cheese, sour cream, chopped artichoke hearts, thoroughly squeezed spinach, shredded mozzarella, grated Parmesan, minced garlic, and a pinch of salt and pepper. For added heat, stir in a dash of red pepper flakes. Blend until the mixture is smooth and evenly combined.
- Prepare the baguette: Using a sharp knife, cut a deep V-shaped channel along the top of the baguette, carefully removing the top section to form a hollow. Be sure not to cut through the bottom or sides, as the bread should form a sturdy “boat” for the filling.
- Fill the bread: Spoon the prepared spinach and artichoke mixture into the hollowed-out center of the baguette, pressing gently to ensure the filling is packed in tightly. If you have extra filling, you can bake it separately in a small oven-safe dish or reserve it for later use.
- Bake the stuffed bread: Brush the outer surface of the baguette with olive oil to promote a golden, crisp crust. Place the bread on the prepared baking sheet and bake for 20–25 minutes, or until the filling is hot and bubbly and the bread is nicely toasted.
- To serve: Let the stuffed baguette rest for a few minutes after baking, then slice it into portions. Serve warm as an irresistible appetizer, side dish, or even a satisfying main course.