Spinach Artichoke Stuffed Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 day-old baguette
→ Filling
02 -
225 g cream cheese, softened
03 -
240 g sour cream
04 -
1 can (400 g) artichoke hearts, drained and chopped
05 -
280 g frozen spinach, thawed and thoroughly drained
06 -
120 g mozzarella cheese, shredded
07 -
50 g Parmesan cheese, grated
08 -
2 garlic cloves, minced
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Red pepper flakes, to taste (optional)
→ Finishing
12 -
2 tablespoons olive oil, for brushing
# Instructions:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 -
Combine cream cheese, sour cream, chopped artichoke hearts, drained spinach, mozzarella, Parmesan, garlic, salt, pepper, and optional red pepper flakes in a large bowl. Mix until fully integrated.
03 -
Cut a V-shaped channel through the top length of the baguette, removing a strip of bread without cutting through to the bottom, creating a hollow cavity.
04 -
Fill the hollowed baguette with the prepared spinach-artichoke mixture, pressing gently to ensure the filling is packed evenly. Reserve any extra filling for baking separately if desired.
05 -
Brush the outer surface of the baguette with olive oil. Arrange the stuffed bread on the baking sheet and bake for 20–25 minutes, until golden and the filling is bubbling.
06 -
Cool for several minutes after baking. Slice and serve warm, either as an appetizer or main course.
# Notes:
01 -
Press excess moisture from spinach to prevent a watery filling.
02 -
Use day-old bread for easier handling and stuffing.