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Cheesy and savory on the inside with a rustic golden crust, this Spinach and Artichoke Stuffed Bread is my go-to crowd pleaser for any gathering. Perfect as a party appetizer or a cozy snack, it’s the best way to upgrade a simple baguette into something memorable.
I still remember making this for the first time on a Sunday when friends dropped by unexpectedly. Everyone was raving about the gooey filling and crispy edges—I have never seen bread disappear so fast.
Ingredients
- Baguette: day old works best because it slices and stuffs without tearing
- Cream cheese: softening it first gives the filling a smooth texture
- Sour cream: makes the filling extra creamy and rich
- Canned artichoke hearts: chop them well for bites of flavor look for firm pieces with no brine
- Frozen spinach: thaw and squeeze out all the liquid to avoid soggy bread
- Mozzarella cheese: for stretch and melt choose whole milk if possible
- Parmesan cheese: sharp and nutty always grate fresh for best punch
- Fresh garlic: minced for aromatic depth
- Salt and pepper: layer in seasoning taste as you go
- Olive oil: for brushing use extra virgin for best flavor
- Red pepper flakes: are optional but give heat I add these for friends who like things spicy
Step-by-Step Instructions
- Prepare the Filling:
- Combine the softened cream cheese with sour cream in a large bowl Mix until smooth so there are no lumps. Stir in chopped artichoke hearts and well drained spinach Fold in mozzarella cheese and Parmesan cheese. Add minced garlic salt and pepper and a pinch of red pepper flakes if you want a kick. Keep mixing until everything is evenly distributed and creamy
- Hollow the Baguette:
- Using a sharp knife cut a V shape through the top of the baguette Lengthwise remove the inner bread to create a hollow “boat”. Try not to cut all the way through to keep the bottom intact for holding the filling
- Stuff the Bread:
- Spoon the creamy spinach and artichoke filling into the hollowed baguette Push down gently to pack it in so every slice gets plenty of filling. If you have leftover filling set it aside to bake separately or save for bagels later
- Prep for Baking:
- Brush the entire outside of the loaf generously with olive oil This helps it crisp up in the oven
- Bake:
- Place the stuffed loaf on a lined or greased baking sheet Slide into a 350 degree oven. Bake for about 20 to 25 minutes Keep an eye on it so the bread turns golden and the cheese mixture is bubbly
- Slice and Serve:
- Once baked let the stuffed bread cool for at least five minutes Slice into thick pieces and serve warm. Perfect with a crisp salad or as shareable party bites
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The Parmesan cheese gives this recipe so much savory flavor and I always use extra because my family cannot get enough of it. The first time I made this for a potluck my cousin tried to sneak a second helping before anyone else got a chance
Storage Tips
Wrap leftover stuffed bread in foil and keep it in the fridge for up to two days. When you are ready to enjoy it again just reheat it in a 350 degree oven for about ten minutes This keeps it crispy on the outside and warms the gooey filling. You can also freeze slices individually wrapped for up to a month just thaw before reheating
Easy Ingredient Substitutions
If you are out of mozzarella try Monterey Jack for great melt and flavor. No artichokes Swap in chopped roasted red peppers or cooked mushrooms for a different twist. Gluten free baguette works well if you need to serve a mixed crowd just watch the baking time
Serving Suggestions
Pair slices with a fresh green salad or a bowl of tomato soup for a simple lunch. Cut into small pieces for game day snacks or family movie night. For a brunch spread offer it with eggs and fruit on the side
Origins of Spinach and Artichoke Dip
This stuffed bread is inspired by the classic spinach artichoke dip found at most American gatherings. Creamy dips became popular in the mid 20th century thanks to canned vegetables and cheese blends in home kitchens. Stuffing the flavors into a crusty loaf is a delicious evolution and a personal favorite hack of mine
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Let this Spinach and Artichoke Stuffed Bread be the star of your next gathering. The irresistible cheesy filling and golden crust make every slice a winner.
Frequently Asked Questions
- → Can I use fresh spinach instead of frozen?
Yes, just sauté and drain fresh spinach before mixing. Ensure it's well-drained to prevent a soggy filling.
- → How do I keep the bread from getting too soggy?
Make sure to drain both the spinach and artichokes thoroughly. Brushing the bread with olive oil also helps keep it crisp.
- → Can this be made ahead and reheated?
Yes, assemble in advance and refrigerate, then bake just before serving. Reheat leftovers in the oven for best texture.
- → What can I serve alongside this stuffed bread?
Pair with a simple salad, soup, or roasted vegetables to complement the rich, creamy filling.
- → Can I use a different type of bread?
Yes, try using a rustic Italian loaf or ciabatta as alternatives for a similar delicious result.
- → Is it possible to add more heat?
Absolutely! Add extra red pepper flakes or a pinch of cayenne to the filling for a spicier kick.