Spinach and Artichoke Stuffed Bread
This Spinach and Artichoke Stuffed Bread is the perfect party appetizer—warm, creamy, cheesy filling baked right into a crispy baguette. It’s everything you love about classic spinach-artichoke dip, served in an edible bread boat!
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.