There’s something timeless and comforting about spinach and artichoke dip. It’s the kind of dish that shows up at family gatherings, game day parties, and cozy nights in. It’s warm, creamy, and full of familiar, rich flavors that invite you to slow down and savor every bite.

Now imagine all of that cheesy, garlicky goodness tucked neatly into a loaf of crusty bread. That’s what this Spinach and Artichoke Stuffed Bread is all about—it takes everything you love about the dip and turns it into a hand-held, shareable masterpiece.

This recipe brings a touch of nostalgia, too. It reminds me of the first time I made it for a potluck with friends. I set it on the table, barely had time to blink, and the bread was gone—crumbs and all! It’s one of those dishes that doesn’t just fill you up, it draws people in.

Whether you’re prepping for a party or just looking to elevate your weeknight dinner game, this stuffed bread is your go-to. It’s easy to make, satisfying, and an instant crowd-pleaser.

Why You’ll Love This Recipe:

• It’s ultra cheesy and creamy inside, perfectly crusty outside.
• A great way to use up pantry staples like canned artichokes and frozen spinach.
• Bakes up beautifully in under 30 minutes.
• Perfect for sharing—whether it’s a family dinner or a get-together with friends.
• Customizable—feel free to add extra veggies or even a protein like shredded chicken or turkey ham.

INGREDIENTS YOU’LL NEED:

• 1 large French bread loaf
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 package (10 oz) frozen chopped spinach, thawed and well-drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: crushed red pepper flakes for a little heat

HOW TO MAKE SPINACH AND ARTICHOKE STUFFED BREAD:

STEP-BY-STEP INSTRUCTIONS:

STEP 1: Prep the Bread Start with a good-quality French bread loaf—something crusty on the outside, soft on the inside. Slice it in half lengthwise and scoop out some of the soft bread from the center to make room for your delicious filling. Set the bread shells aside on a baking sheet.

STEP 2: Sauté the Garlic and Spinach Heat the olive oil in a skillet over medium heat. Add the minced garlic and let it sizzle for about 30 seconds—just enough to bring out that fragrant aroma. Stir in the chopped spinach and sauté for 2–3 minutes until everything is warm and any excess moisture has evaporated.

STEP 3: Make the Filling In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth. Fold in the sautéed spinach and garlic, chopped artichoke hearts, mozzarella, Parmesan, salt, pepper, and a pinch of crushed red pepper if you’re feeling bold. Mix until well combined.

STEP 4: Stuff the Bread Spoon that luscious mixture evenly into the hollowed-out bread halves. Spread it all the way to the edges so every bite gets a bit of that creamy, cheesy filling.

STEP 5: Bake to Golden Perfection Bake the stuffed bread in a preheated 375°F (190°C) oven for about 20–25 minutes, or until the cheese is bubbly and the tops are lightly golden.

STEP 6: Slice and Serve Let it cool just slightly before slicing into thick, satisfying pieces. Serve warm and watch how fast it disappears.

HELPFUL TIPS:

• Drain that spinach well! Excess moisture can make your filling watery. Press it in a clean kitchen towel or squeeze it with your hands to get all the liquid out.
• Soften the cream cheese ahead of time for a smoother mix. A quick tip: leave it at room temp for 30 minutes before using.
• Customize it! Want to add protein? Mix in diced turkey ham or shredded chicken before stuffing the bread.
• Make it spicy. If you like a little kick, toss in some jalapeños or more crushed red pepper flakes.
• Make ahead friendly: You can prep the filling a day in advance and store it in the fridge until you’re ready to bake.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 6–8
• Category: Appetizer or Main
• Method: Baking
• Cuisine: American-inspired
• Diet: Vegetarian

NOTES:

This stuffed bread makes a great appetizer, but it also holds its own as a light main dish when served with a fresh green salad or a warm bowl of soup. You can also cut it into smaller slices for party bites or game day snacks.

NUTRITIONAL INFORMATION: (Approximate per serving)

• Calories: 320
• Protein: 9g
• Carbohydrates: 25g
• Fat: 21g
• Saturated Fat: 10g
• Fiber: 2g
• Sugar: 2g
• Sodium: 460mg

FREQUENTLY ASKED QUESTIONS:

Can I use fresh spinach instead of frozen?
Absolutely! Just sauté fresh spinach until wilted and drain it well before mixing it in.

Can I make this gluten-free?
Yes—just use your favorite gluten-free bread loaf. Everything else is naturally gluten-free.

Can I make this ahead of time?
Definitely. You can assemble the stuffed bread, wrap it tightly, and refrigerate it for up to 24 hours. Bake just before serving.

How do I reheat leftovers?
Wrap slices in foil and reheat in the oven at 350°F until warm. You can also microwave individual slices, though the bread will be softer.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to restore the crispness. Not ideal for freezing, as the creamy filling can change texture when thawed.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• French Garlic Philly Cheesesteak Bread
• Cheesy Garlic Bliss Bombs
• Cheesy Pull-Apart Garlic Bread
• Homemade Chicken Parmesan Calzone

CONCLUSION

Spinach and Artichoke Stuffed Bread is that magic mix of nostalgic comfort and wow-factor presentation. It’s perfect for sharing, endlessly customizable, and downright delicious. Whether you’re making it for a party or just because you need a little cheesy joy in your life, this recipe never disappoints.

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