This Spinach and Artichoke Stuffed Bread is everything you love about the classic dip—creamy, cheesy, and garlicky—baked right into a crusty baguette.
It’s warm, melty, and packed with bold flavor, making it perfect as a party appetizer or a comforting snack to share.
Why You’ll Love This Recipe
Classic dip, new format – A fun twist on the beloved spinach artichoke dip.
No-fuss ingredients – Simple pantry staples with big flavor.
Party-perfect – Easy to slice and serve for any gathering.
Golden, crispy bread – Baked to perfection with olive oil brushed crust.
Make-ahead friendly – Assemble ahead and bake just before serving.
Vegetarian – A hearty meatless option for everyone to enjoy.
What You’ll Need (Ingredient Highlights)
Baguette – A day-old baguette is ideal for cutting and holding the filling.
Cream cheese + sour cream – The creamy base that gives rich texture and tang.
Artichoke hearts – Chopped and tender, they add texture and depth.
Frozen spinach – Be sure to thaw and squeeze dry for best results.
Mozzarella + Parmesan – Melty, stretchy, and full of cheesy flavor.
Garlic – Adds a punch of savory aroma and taste.
Olive oil – For brushing the bread, helping it crisp and brown.
Red pepper flakes – Optional, but great for a little kick.
Pro Tips Before You Start
Use a serrated knife – It makes carving out the baguette easier.
Squeeze spinach well – Too much moisture will make the filling soggy.
Soften the cream cheese – It blends more smoothly with the other ingredients.
Don’t skip the olive oil brush – It gives a golden, toasty crust.
Double the filling – Bake the extra in a ramekin as a dip!
How to Make Spinach and Artichoke Stuffed Bread
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
Step 2: Make the Filling
In a large bowl, combine cream cheese, sour cream, chopped artichoke hearts, squeezed spinach, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes if using.
Mix until fully blended and creamy.
Step 3: Hollow Out the Baguette
Slice a deep V along the top of the baguette and remove the inner section to create a “boat.”
Be careful not to cut all the way through.
Step 4: Fill the Bread
Spoon the spinach-artichoke mixture into the hollowed-out baguette, pressing gently to pack it in.
If you have extra filling, bake it separately in a small dish.
Step 5: Bake
Brush the outer crust with olive oil and place the stuffed bread on the prepared baking sheet.
Bake for 20–25 minutes, or until the filling is bubbly and the bread is golden and crisp.
Step 6: Cool and Slice
Let the bread cool for a few minutes.
Then slice into thick pieces and serve warm.
What to Serve It With
Tomato soup – For a cheesy dip-and-sip combo.
Fresh salad – Light greens balance out the richness.
Charcuterie board – Serve as part of a snack spread.
Pasta night – Makes a fun alternative to garlic bread.
Holiday appetizers – Always a hit at parties and potlucks.
Variations / Substitutions
Add protein – Mix in shredded chicken or cooked bacon for a meaty version.
Try different cheeses – Fontina, gouda, or Monterey jack work great.
Use a ciabatta – Works just as well if you don’t have a baguette.
Make mini versions – Use dinner rolls or hoagie buns for single servings.
Gluten-free – Use your favorite GF bread and check all ingredients.
Storage & Leftovers
Fridge – Store slices in an airtight container for up to 3 days.
Reheat – Warm in a 350°F oven for 10–15 minutes or microwave briefly.
Freezer – Freeze unbaked stuffed bread, wrapped well, up to 1 month.
Make ahead – Assemble the bread, refrigerate, then bake when ready.
Best enjoyed warm – The cheese tastes best melty and gooey.
FAQs
Can I make this ahead of time?
Yes! Assemble and refrigerate it, then bake just before serving.
Can I use fresh spinach instead of frozen?
Yes, just sauté it first and drain excess liquid.
What kind of baguette works best?
A slightly stale or firm baguette is easier to slice and stuff.
Can I bake the filling separately as a dip?
Absolutely—just place it in a small dish and bake until bubbly.
Is this freezer-friendly?
Yes—freeze unbaked stuffed bread and bake straight from frozen with a few extra minutes.
Can I add other vegetables?
Sure—try chopped mushrooms, roasted red peppers, or sun-dried tomatoes.
Do I have to use garlic?
Garlic adds great flavor, but you can reduce or omit if sensitive.
Final Thoughts
This Spinach and Artichoke Stuffed Bread is everything I love in a warm, savory snack—cheesy, creamy, and crusty all in one bite.
It’s a crowd-pleaser every time I bring it to a party or holiday gathering.
The best part? It’s simple to prep, endlessly versatile, and always disappears fast.
Spinach and Artichoke Stuffed Bread
Ingredients
- 1 large baguette day-old preferred
- 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
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tbsp olive oil for brushing
- Optional: red pepper flakes
Instructions
- Preheat oven to 350°F. Line or grease a baking sheet.
- In a bowl, mix cream cheese, sour cream, artichoke hearts, spinach, cheeses, garlic, and seasonings until smooth.
- Cut a V-shaped trench into baguette and remove inner bread.
- Fill with spinach-artichoke mixture, pressing down to pack.
- See full steps with tips & photos → https://p4pd.org/spinach-and-artichoke-stuffed-bread/
Notes
- Day-old bread works best as it holds the filling without becoming soggy.
- Add red pepper flakes to the filling for a spicy kick.
- Serve with extra dip on the side if desired.
- Leftovers can be wrapped and reheated in the oven for a crisp texture.
