Print

Spinach and Artichoke Stuffed Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, cheesy spinach and artichoke filling baked inside a crusty baguette, perfect for parties or cozy dinners.

Ingredients

Scale
  • 1 large baguette (preferably a day old)
  • 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)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine the cream cheese, sour cream, chopped artichoke hearts, squeezed spinach, mozzarella, Parmesan, minced garlic, and a pinch of salt and pepper. Mix until well blended.
  3. Cut a deep V-shaped section through the top of the baguette, creating a hollow to hold the filling.
  4. Spoon the spinach and artichoke mixture into the hollowed-out baguette, pressing down lightly to pack it firmly.
  5. Brush the outside of the baguette with olive oil and place on the baking sheet.
  6. Bake for 20–25 minutes, or until the bread is crispy and the filling is heated and bubbly.
  7. Allow to cool for a few minutes before slicing and serving warm.

Notes

For a tangier flavor, swap half the sour cream for Greek yogurt. Day-old baguette works best; it crumbles less during stuffing.

Nutrition

Find it online: https://www.topchoicerecipes.com/spinach-artichoke-stuffed-bread/