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- 1 large loaf of crusty bread (sourdough or ciabatta) - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, drained and coarsely chopped - 1 cup cream cheese, softened to room temperature - ½ cup sour cream - ½ cup mayonnaise - 1 cup shredded mozzarella cheese - 1 teaspoon garlic powder - ½ teaspoon onion powder - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil - ¼ cup grated Parmesan cheese To make this tasty dish, you need a few key ingredients. Start with a loaf of crusty bread. Sourdough or ciabatta works great. You want a bread that holds its shape when stuffed. Then, gather fresh spinach and canned artichoke hearts. The spinach adds a nice color and flavor. The artichokes bring a unique taste and texture. Next, for the creamy base, you will use cream cheese, sour cream, and mayonnaise. These ingredients make the dip rich and smooth. You also need some seasonings and cheese. Garlic powder and onion powder add depth. Salt and black pepper enhance all the flavors. Lastly, mozzarella and Parmesan cheese create a gooey, cheesy filling that everyone loves. With these ingredients ready, you can create a delightful snack that is perfect for any occasion. {{ingredient_image_2}} 1. Preheat the Oven: Start by setting your oven to 375°F (190°C). This helps the bread cook evenly and get that nice golden crust. 2. Prepare the Bread: Take your large loaf of crusty bread, like sourdough or ciabatta. Carefully cut off the top to create a lid. Set the lid aside. Hollow out the inside, leaving about an inch of bread intact. Save the removed bread for dipping later. 3. Make the Creamy Filling: In a big mixing bowl, combine 1 cup of softened cream cheese, ½ cup of sour cream, and ½ cup of mayonnaise. Mix them well until smooth and creamy. 1. Add Flavor and Texture: To your creamy mix, add 1 cup of finely chopped fresh spinach, 1 cup of coarsely chopped canned artichoke hearts, and 1 cup of shredded mozzarella cheese. Then, sprinkle in 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and some salt and black pepper. Stir until everything is blended. 2. Stuff the Bread: Spoon the spinach and artichoke mix into the hollowed loaf. Pack it lightly to fit all the filling. Use a spatula to level it off at the top. 3. Seal and Prepare for Baking: Place the bread lid back on top of the stuffed loaf. Brush the outside lightly with 2 tablespoons of extra virgin olive oil. Sprinkle ¼ cup of grated Parmesan cheese on top for a tasty finish. 1. Wrap and Bake: Wrap the stuffed bread in aluminum foil and place it on a baking sheet. Bake it in your preheated oven for 25-30 minutes. 2. Brown the Top: In the last 5 minutes, carefully unwrap the foil. This allows the top to brown and get crispy. Keep an eye on it to stop any burning! 3. Serve: After baking, let the bread cool for a few minutes. Slice it into portions and serve warm. Don’t forget the reserved bread pieces for dipping in that creamy goodness! To keep the bread from getting soggy, pay attention to moisture. First, use a thick bread like sourdough or ciabatta. These types hold up well to the creamy filling. Second, avoid overfilling the bread. Too much dip can seep into the bread and make it soggy. For the best results, bake at 375°F (190°C). This temperature ensures the bread gets crispy while the filling warms through. If you want a crispy crust, add a few extra minutes at the end without the foil. This step gives a nice brown top. Pair your stuffed bread with crunchy veggies or chips. Carrot sticks and cucumber slices add a fresh touch. You can also serve it with a light salad for a balanced meal. For a gathering, make the dish look great. Slice the stuffed bread into thick pieces. Arrange it on a wooden board. Add a sprinkle of fresh parsley or basil for color. This not only makes it pretty but also enhances the flavor! Pro Tips Choose the Right Bread: Opt for a sturdy loaf like sourdough or ciabatta to hold the creamy filling without getting soggy. Customize Your Fillings: Feel free to add other ingredients such as cooked bacon, sun-dried tomatoes, or different cheese varieties for extra flavor. Serve Fresh: For the best experience, serve the stuffed bread warm and fresh out of the oven to enjoy the gooey cheese and flavorful dip. Make Ahead: You can prepare the filling in advance and stuff the bread right before baking to save time on busy days. {{image_4}} You can change the flavors in your spinach artichoke dip stuffed bread. Here are some fun swaps: - Cheeses: Instead of mozzarella, try cheddar or gouda. They add a rich taste. - Spreads: Swap mayonnaise for Greek yogurt for a lighter feel. - Veggies: Add chopped bell peppers or sun-dried tomatoes for extra color and flavor. - Herbs: Fresh herbs like basil or dill can brighten the dish. You can make this dish fit different diets easily. Here’s how: - Vegetarian: This recipe is already vegetarian. Just ensure all your products are plant-based. - Gluten-Free: Use gluten-free bread. Check labels for safe ingredients. - Lighter Options: Use low-fat cream cheese and mayonnaise. This cuts calories without losing flavor. Feel free to mix and match these ideas. You can create a unique version that fits your taste and needs! To keep your spinach artichoke dip stuffed bread fresh, follow these tips: - Refrigerate: Place any leftover stuffed bread in an airtight container. It will stay good for about 3-4 days in the fridge. - Freeze: If you want to save it longer, wrap the stuffed bread tightly in plastic wrap, then foil. It can freeze for up to 3 months. Just remember to label it with the date. Avoid letting it sit out at room temperature for too long to prevent spoilage. To enjoy your leftovers, reheating them correctly is key: - Oven Method: Preheat your oven to 350°F (175°C). Wrap the stuffed bread in foil and heat for about 15-20 minutes. This keeps the bread crusty and the filling warm. - Microwave Method: If you're in a hurry, place a slice on a microwave-safe plate. Heat for about 30 seconds to 1 minute. This method is quick but may make the bread a bit soggy. Choose the method that fits your time. Enjoying this creamy, cheesy delight again is always a treat! Yes, you can use frozen spinach. Just thaw it first and drain the excess water. This prevents a soggy dip. Frozen spinach works well, but fresh gives a better flavor. The stuffed bread lasts about 3 days in the fridge. Make sure to wrap it tightly to keep it fresh. If you want to enjoy it longer, consider freezing it. Yes, you can make a vegan version. Use vegan cream cheese, vegan sour cream, and swap regular cheese for a dairy-free option. This way, you can still enjoy the rich flavors. Absolutely! You can mix the dip a day in advance. Just store it in the fridge. When you're ready, stuff the bread and bake it fresh for serving. This blog post covered how to make a tasty stuffed bread with spinach and artichokes. You learned about key ingredients, step-by-step prep, tips for perfecting the dish, and storage advice. Remember, using fresh ingredients makes a big difference. You can even mix in different cheeses or vegetables. This recipe is fun for gatherings or cozy nights at home. Enjoy your cooking and the smiles it brings to your table. Your stuffed bread will be a hit!

Spinach Artichoke Dip Stuffed Bread

A delicious and creamy spinach artichoke dip baked inside a crusty loaf of bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 large loaf crusty bread (sourdough or ciabatta recommended)
  • 1 cup fresh spinach, finely chopped
  • 1 cup canned artichoke hearts, drained and coarsely chopped
  • 1 cup cream cheese, softened to room temperature
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • to taste salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • ¼ cup grated Parmesan cheese

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Carefully slice off the top portion of the bread loaf to create a lid. Hollow out the inside of the loaf, leaving about an inch of bread intact on all sides.
  • In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
  • Add the finely chopped spinach, coarsely chopped artichoke hearts, shredded mozzarella cheese, garlic powder, onion powder, and a sprinkle of salt and black pepper. Stir well until fully combined.
  • Gently spoon the mixture into the hollowed-out loaf, packing it lightly. Level the filling at the top.
  • Place the bread lid back onto the stuffed loaf. Lightly brush the exterior with olive oil and sprinkle grated Parmesan cheese on top.
  • Wrap the stuffed bread in aluminum foil and place it on a baking sheet. Bake for 25-30 minutes.
  • For the final 5 minutes, unwrap the foil to allow the top to brown. Watch closely to prevent over-browning.
  • Remove from the oven and let cool for a few minutes. Slice into portions and serve warm with reserved bread pieces for dipping.

Notes

For an appealing presentation, garnish with fresh parsley or basil.
Keyword artichoke, bread, dip, spinach