Name: Spinach and Artichoke Stuffed Bread Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large baguette, preferably a day old for easier slicing and stuffing; 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; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper to taste; 2 tablespoons olive oil for brushing; Optional: red pepper flakes for added heat

There are few things more comforting than the first warm, cheesy bite of Spinach and Artichoke Stuffed Bread. This recipe is what happens when everyone’s favorite dip and freshly baked bread come together in one glorious, shareable treat. Imagine golden, crisp baguette cradling a luscious blend of spinach, tender artichokes, two kinds of melty cheese, and a garlicky richness — each slice is its own mini celebration. Whether you’re looking to impress guests at your next get-together or simply craving a cozy night-in snack, Spinach and Artichoke Stuffed Bread delivers crowd-pleasing flavor, texture, and that unforgettable pull-apart moment.

Spinach and Artichoke Stuffed Bread Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! You’ll be surprised at how straightforward this lineup is. Each element in Spinach and Artichoke Stuffed Bread brings something special, from creamy meltiness to toothsome veggies and irresistible crunch. Here’s your delicious road map:

Baguette: A day-old loaf holds its shape for stuffing and gets perfectly crispy after baking.
Cream Cheese: Softened cream cheese ensures the filling is extra creamy and holds everything together.
Sour Cream: Adds tang and helps lighten up the dense creaminess for a more balanced bite.
Artichoke Hearts: Canned artichokes, drained and chopped, introduce subtle briny notes and satisfying texture.
Frozen Spinach: Thawed and squeezed dry, spinach gives that earthiness and vibrant green color—just make sure to eliminate excess moisture!
Mozzarella Cheese: Provides dreamy meltiness that stretches with each pull-apart slice.
Parmesan Cheese: Lends a salty, nutty kick and helps to brown the top lightly.
Garlic: Fresh minced garlic adds depth — don’t skip it unless you’re truly in a pinch.
Salt and Pepper: Essential for sharpening up the flavors in the creamy filling.
Olive Oil: A quick brush ensures that classic, golden crust.
Red Pepper Flakes (Optional): For a bit of zing, add a sprinkle for gentle heat!

How to Make Spinach and Artichoke Stuffed Bread

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). This gives you enough time to assemble everything while the oven reaches temperature. To keep everything fuss-free, line a baking sheet with parchment paper or lightly grease it so your stuffed loaf slides right off when it’s done.

Step 2: Mix Up That Irresistible Filling

Grab a large mixing bowl — this is where the magic happens! Combine your softened cream cheese, sour cream, chopped artichoke hearts, well-drained spinach (squeeze it dry with your hands or a clean towel), both cheeses, minced garlic, salt, and pepper. If you’re feeling bold, toss in a pinch of red pepper flakes for some extra liveliness. Mix well until everything is perfectly blended and flecked with color.

Step 3: Hollow Out the Baguette

With a sharp bread knife, cut a deep V-shaped section through the top of the baguette, creating a hollow “boat” but making sure not to slice all the way through. This allows plenty of room for that creamy filling while keeping the crust intact for structural sturdiness — and maximum crunch.

Step 4: Stuff the Bread Generously

Spoon your creamy spinach and artichoke mixture into the hollowed-out center of the bread, packing it gently yet firmly. Don’t be shy here — it’s all about that generous, overflowing filling! If you have a little extra mixture, you can bake it on the side for a dip or save it for tasty leftovers.

Step 5: Brush and Bake

Now, brush the outside of the baguette with olive oil to achieve that sought-after golden, crispy crust. Place the filled bread onto your prepared baking sheet and pop it into the oven. Bake for 20 to 25 minutes, or until the bread looks beautifully golden and the filling is bubbly and hot all the way through.

Step 6: Cool and Slice

Once out of the oven, let your Spinach and Artichoke Stuffed Bread rest for a few minutes — this helps set the filling and makes slicing easier. Then, simply cut it into thick slices and get ready for the best bite of your day!

How to Serve Spinach and Artichoke Stuffed Bread

Garnishes

Garnishing this bread takes it from tasty to show-stopping. Try a sprinkle of fresh chopped parsley or basil for a pop of color and freshness. A dusting of extra Parmesan over the top just before serving adds a salty flourish, while a light drizzle of olive oil gives the crust a glossy finish. For spice lovers, a pinch of red pepper flakes makes each bite even more exciting.

Side Dishes

While Spinach and Artichoke Stuffed Bread is a complete experience on its own, it shines even brighter alongside crisp salads — think a tangy arugula salad with lemon vinaigrette to balance the richness. A simple bowl of tomato soup or a plate of roasted vegetables are also classic pairings, making your meal both satisfying and colorful.

Creative Ways to Present

This dish loves a little flair in presentation! Cut the stuffed bread into thick, crosswise slices and fan them out on a rustic platter for easy sharing. For parties, slice into bite-sized pieces and spear each with a cocktail pick for effortless, mess-free mingling. Or, set the entire loaf on a beautiful wooden board and let folks dig in family-style — sure to impress every guest.

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, store them in an airtight container in the refrigerator. Spinach and Artichoke Stuffed Bread will stay delicious for 2 to 3 days. The filling remains creamy, and the bread softens slightly but maintains some of that yummy crunch.

Freezing

You can absolutely freeze Spinach and Artichoke Stuffed Bread! Wrap individual slices or the whole loaf tightly in foil, then place in a freezer-safe bag. When stored properly, it keeps for up to 2 months. Let it thaw gently in the fridge overnight for the best texture.

Reheating

To bring leftovers back to life, preheat your oven to 350°F (175°C), place the bread directly on the rack or on a baking sheet, and heat for about 10 minutes. This crisps up the crust and melts the filling again, tasting almost as good as fresh. Avoid microwaving, as the bread may turn chewy rather than crisp.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just sauté fresh spinach until wilted, then let it cool and squeeze out as much liquid as possible. Chop it and use in place of frozen. The flavor will be a touch brighter and fresher.

What’s the best type of bread for stuffing?

A classic, crusty baguette is best because it holds its shape and crisps beautifully. You can also use a rustic Italian loaf or even ciabatta, but steer clear of very soft sandwich breads — they won’t hold up as well.

Can this be made gluten-free?

Yes! Just substitute your favorite gluten-free baguette or loaf, and ensure all filling ingredients are certified gluten-free. The results will still be gooey, cheesy, and irresistible.

Is there a way to make it ahead of time?

Definitely! Prepare the stuffed bread up to the point before baking, cover tightly, and store in the fridge for up to 24 hours. When you’re ready, just brush with olive oil and bake as instructed — perfect for entertaining!

Does Spinach and Artichoke Stuffed Bread work as a main course?

It sure does! Pair generous slices with a hearty salad or bowl of soup and you’ve got a complete, comforting meal. The cheesy, veggie-packed filling is so satisfying you won’t miss meat at all.

Final Thoughts

There you have it: Spinach and Artichoke Stuffed Bread, a warm, welcoming crowd-pleaser that brings people together from the first cheesy pull. Whether for a party, family dinner, or cozy solo indulgence, this recipe is always a hit. Give it a try — once you taste that blend of flavors inside crisp, golden bread, you’ll want to make it again and again!

Spinach and Artichoke Stuffed Bread Recipe