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To make Spinach Artichoke Stuffed Bread, you will need: - 1 large round loaf of sourdough bread - 1 cup fresh spinach, chopped - 1 can (14 oz) artichoke hearts, drained and diced - 1 cup cream cheese, softened to room temperature - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil, for brushing - Fresh parsley, finely chopped (for garnish) You can swap ingredients if you need to. Here are some ideas: - Use goat cheese instead of cream cheese for a tangy twist. - Try Greek yogurt in place of sour cream for a lighter option. - Replace fresh spinach with frozen spinach. Just thaw and drain it well. - You can use any bread type, like a baguette or ciabatta, for a different flavor. Gather these tools to make your cooking easier: - A large mixing bowl for the filling. - A sharp knife to slice the bread. - A baking sheet to catch any drips. - A spoon for scooping out the bread. - A pastry brush for olive oil. - An oven to bake the delicious bread. With the right ingredients and tools, you can create this tasty dish in no time! {{ingredient_image_2}} First, you need to preheat your oven to 375°F (190°C). This step is key to getting a nice, crispy bread. Next, grab your large round loaf of sourdough bread. Carefully slice off the top about an inch down. This creates a lid for your bread. Now, scoop out the soft inside. Leave a thick shell to hold your yummy filling. Keep the scooped-out bread; it makes great dippers later! In a medium bowl, combine the following ingredients: - 1 cup fresh spinach, chopped - 1 can (14 oz) artichoke hearts, drained and diced - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste Mix everything well until it looks creamy and smooth. Taste it and add salt and pepper to your liking. Now, take your creamy filling and spoon it into the hollowed-out sourdough loaf. Pack it in tight! You want it nice and full. Lightly brush the outside of your stuffed bread with olive oil. This helps it turn a beautiful golden brown. Place the stuffed bread on a baking sheet to catch any drips. Bake it in the preheated oven for about 25-30 minutes. The cheese should be bubbly and the bread golden. Once it’s done baking, pull the bread out of the oven. Let it cool for a few minutes. Before serving, sprinkle some fresh parsley on top. This adds a nice touch of color and flavor. Slice the stuffed bread into wedges. Serve it warm, with the scooped-out bread on the side for dipping. Enjoy the creamy, cheesy goodness! Serve this dish warm. Cut it into wedges for easy sharing. The soft bread makes a great dipper. Pair it with a fresh salad or a bowl of soup. You can also serve it as a fun appetizer at parties. Everyone loves to break into that cheesy goodness! If you have leftovers, let the bread cool first. Wrap the stuffed bread tightly in foil or plastic wrap. Store it in the fridge for up to three days. This keeps the bread soft and the filling fresh. For longer storage, consider freezing it. Just wrap it well and place it in a freezer bag. To reheat, preheat your oven to 350°F (175°C). Cover the bread with foil to keep it from drying out. Heat for about 15-20 minutes. You want it warm and bubbly again. If you're in a hurry, you can also use the microwave. Heat in short bursts, checking often to avoid sogginess. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality artichoke hearts will enhance the flavor of your stuffed bread. Opt for fresh herbs if possible for a more vibrant taste. Customize the Cheese: Feel free to mix different types of cheese, such as goat cheese or cheddar, to add unique flavors and textures to the filling. Don’t Overstuff: While it’s tempting to pack in as much filling as possible, be careful not to overstuff the bread, as it may cause the filling to overflow during baking. Serve with Dippers: Utilize the scooped-out bread pieces as dippers alongside your stuffed bread for a fun and interactive eating experience! {{image_4}} You can make this dish vegetarian in a few simple ways. Instead of artichoke hearts, try using chopped mushrooms or bell peppers. Both add flavor and keep the dish tasty. You can also add cooked lentils or chickpeas for extra protein. These swaps keep the filling hearty and satisfying. Cheese plays a big role in the flavor of this dish. While mozzarella and Parmesan are classic choices, you can mix it up. Try using goat cheese for a tangy twist or cheddar for a sharper taste. You can also use a blend of your favorite cheeses. Just remember to adjust the amounts to keep the filling creamy. Want to customize your stuffed bread even more? Add-ins can make the filling special. Consider adding sun-dried tomatoes for sweetness or jalapeños for heat. You can also include fresh herbs like basil or thyme for extra freshness. Nuts, such as pine nuts or walnuts, can add crunch and depth. Just keep the balance in mind so the filling remains creamy and delicious. To store any leftovers, first let the stuffed bread cool. Wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This keeps the bread fresh and soft. Store it in the fridge for up to three days. When you're ready to enjoy it again, simply reheat. If you want to freeze the stuffed bread, follow these steps. Allow it to cool completely after baking. Wrap it well with plastic wrap, then with foil. This double layer protects it from freezer burn. You can freeze it for up to three months. When you want to eat it, thaw it overnight in the fridge. The shelf life of the spinach artichoke stuffed bread is about three days in the fridge. When reheating, preheat your oven to 350°F (175°C). Place the bread on a baking sheet and heat for about 10-15 minutes. This keeps the bread crispy and the filling warm. Enjoy your delicious leftovers! To make this recipe gluten-free, choose a gluten-free bread. Look for a large round gluten-free loaf at your local store. You can also use gluten-free bread mix to make your own loaf. Ensure the rest of the ingredients are gluten-free too. Most cheeses and canned artichokes are safe, but always check labels. Yes, you can use frozen spinach. Just make sure to thaw it first. Squeeze out any extra water. This step helps keep your filling from getting soggy. Frozen spinach is a great time-saver and still packs a lot of flavor. This stuffed bread pairs well with many dips. Try serving it with marinara sauce or garlic butter. You can also enjoy it with a light salad. A fresh garden salad adds a nice crunch and balances the creamy bread. You’ll know the stuffed bread is done when it turns golden brown. The cheese filling should bubble and look melted. This usually takes about 25 to 30 minutes in the oven. If you're unsure, you can insert a toothpick into the filling. It should come out clean, without any raw cheese. This blog post covered how to make delicious spinach artichoke stuffed bread. We listed all the key ingredients and helpful substitutions. You learned step-by-step instructions for prep, baking, and serving. Tips for storing and reheating leftovers add value to your meal. We also provided tasty variations, such as vegetarian options and cheese swaps. In the end, this recipe is versatile and easy. Enjoy your homemade treat with family and friends. Happy baking!

Savory Spinach Artichoke Stuffed Bread

A deliciously creamy and cheesy stuffed bread filled with spinach and artichokes, perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 1 large round loaf sourdough bread
  • 1 cup fresh spinach, chopped
  • 1 can artichoke hearts, drained and diced (14 oz)
  • 1 cup cream cheese, softened to room temperature
  • 1 2 sour cream
  • 1 cup shredded mozzarella cheese
  • 1 2 grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for brushing olive oil
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Slice off the top of the sourdough loaf about an inch down to create a lid and scoop out the soft bread from the interior.
  • In a medium mixing bowl, combine the chopped spinach, diced artichoke hearts, softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, and dried oregano. Stir well and add salt and pepper to taste.
  • Stuff the hollowed-out sourdough loaf with the filling, packing it in tightly.
  • Brush the outside of the stuffed bread with olive oil.
  • Place the stuffed bread on a baking sheet and bake for about 25-30 minutes until golden brown and the cheese is bubbling.
  • Remove from the oven and let cool slightly. Garnish with chopped fresh parsley.
  • Slice into wedges and serve warm with the scooped-out bread on the side.

Notes

Serve warm with the scooped-out bread for dipping.
Keyword appetizer, artichoke, spinach, stuffed bread