When you’re craving something warm, cheesy, and packed with flavor, Spinach and Artichoke Stuffed Bread is the perfect choice. This recipe combines the creamy goodness of spinach and artichoke dip with the satisfying texture of freshly baked bread, making it an irresistible appetizer, snack, or even a main dish for your next gathering. Whether you’re hosting a party or enjoying a cozy night in, this stuffed bread is sure to be a crowd-pleaser.
In this comprehensive guide, we’ll walk you through every step of making Spinach and Artichoke Stuffed Bread, from preparing the filling to baking it to golden perfection. With just a few simple ingredients and minimal effort, you can create a dish that’s as comforting as it is delicious.
Why You’ll Love Spinach and Artichoke Stuffed Bread
Before we dive into the recipe, let’s talk about why Spinach and Artichoke Stuffed Bread is such a standout dish:
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Rich and Creamy Filling: The combination of cream cheese, sour cream, mozzarella, and Parmesan creates a rich and velvety texture that perfectly complements the earthy spinach and tangy artichokes.
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Versatile: You can enjoy this bread as a starter, appetizer, or even a main course when paired with a side salad.
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Easy to Make: This recipe is simple and straightforward, making it perfect for beginner cooks and seasoned chefs alike.
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Crowd-Pleasing: If you’re having friends or family over, this bread will quickly become a favorite. It’s warm, cheesy, and comforting—what’s not to love?
Ingredients for Spinach and Artichoke Stuffed Bread
The beauty of this recipe lies in its simplicity. You don’t need fancy ingredients to create a dish that tastes like it came from a gourmet kitchen. Here’s what you’ll need:
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1 large baguette (preferably a day old for easier slicing and stuffing)
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1 cup cream cheese (softened)
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1 cup sour cream
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1 can (14 oz) artichoke hearts (drained and chopped)
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1 package (10 oz) frozen spinach (thawed and squeezed dry)
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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2 cloves garlic (minced)
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Salt and pepper to taste
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2 tablespoons olive oil (for brushing)
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Optional: red pepper flakes for added heat
Substitutes for Dietary Restrictions
This Spinach and Artichoke Stuffed Bread can easily be customized to meet various dietary needs:
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Gluten-Free: Use gluten-free bread instead of a regular baguette to make this dish gluten-free. Many stores offer gluten-free baguettes that will work perfectly.
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Vegan: Replace the cream cheese, sour cream, and mozzarella with plant-based alternatives. Nutritional yeast can be used for a cheesy flavor.
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Dairy-Free: Opt for dairy-free cream cheese, sour cream, and mozzarella.
Instructions: How to Make Spinach and Artichoke Stuffed Bread
Step 1: Prepare the Bread
Preheat your oven to 375°F (190°C). Start by slicing your baguette lengthwise. Be careful not to cut all the way through, as you want to create a pocket to stuff the filling. If your baguette is a bit stale or a day old, it will be easier to slice and stuff, providing a sturdier base for the filling.
Step 2: Make the Filling
In a mixing bowl, combine the cream cheese and sour cream. Stir until smooth. Then, add in the chopped artichoke hearts, squeezed dry spinach, shredded mozzarella, grated Parmesan, and minced garlic. Mix everything together until fully combined. Season with salt and pepper to taste. The mixture should be thick, creamy, and full of flavor.
Step 3: Stuff the Bread
Now that the filling is ready, carefully spoon it into the pocket of the baguette. Make sure to pack the filling tightly so that it’s evenly distributed throughout the bread. Don’t be afraid to stuff it generously—this is the part that makes the bread so irresistible!
Step 4: Brush and Bake
Brush the outside of the baguette with olive oil to give it a golden, crispy crust when baking. Place the stuffed baguette on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the bread is golden brown and the filling is bubbly.
Step 5: Optional – Add Red Pepper Flakes
For a little extra heat and flavor, you can sprinkle red pepper flakes on top of the baked bread before serving. This is optional but highly recommended if you enjoy a bit of spice.
Step 6: Serve and Enjoy
Once your Spinach and Artichoke Stuffed Bread is baked to perfection, remove it from the oven and let it cool slightly before slicing. Serve it warm as an appetizer, snack, or side dish. Pair it with your favorite dipping sauce or enjoy it on its own—the possibilities are endless!
Tips for the Perfect Spinach and Artichoke Stuffed Bread
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Use Stale Bread: A day-old baguette works best for this recipe because it holds its shape better when stuffed. If you don’t have a stale baguette, let fresh bread sit out for a few hours to dry out a bit.
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Squeeze the Spinach: Be sure to squeeze as much moisture out of the spinach as possible. Excess water in the filling can make the bread soggy.
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Customize the Filling: Feel free to get creative with your filling. Add ingredients like sautéed onions, sun-dried tomatoes, or even a handful of chopped olives for extra flavor.
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Make it Extra Cheesy: If you love cheese, feel free to add more mozzarella or sprinkle some extra Parmesan on top before baking. It’ll give the bread a rich, cheesy crust.
Nutritional Information
While this Spinach and Artichoke Stuffed Bread is a flavorful and indulgent treat, it’s also relatively easy to customize to fit your dietary needs. Here’s a breakdown of the nutritional content for one serving (about 1/8th of the bread):
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Calories: 250-300 per serving
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Protein: 8g
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Fat: 18g
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Carbohydrates: 18g
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Fiber: 3g
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Sugar: 2g
Note that the actual values will vary depending on the type of bread and fillings you choose. If you’re looking to lighten up the recipe, you can always reduce the amount of cheese or use low-fat alternatives.
Variations of Spinach and Artichoke Stuffed Bread
Spinach and Artichoke Stuffed Bread is a versatile recipe that can easily be adapted to fit your preferences or dietary needs. Here are a few variations to try:
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Add Protein: For a heartier meal, you can add cooked chicken, bacon, or sausage to the filling. These ingredients will pair wonderfully with the creamy spinach and artichoke mixture.
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Use Different Cheeses: While mozzarella and Parmesan work great in this recipe, you can experiment with other cheeses like Gouda, cheddar, or even goat cheese for a different flavor profile.
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Make Mini Versions: If you prefer individual servings, you can use smaller baguettes or even make sliders by cutting the bread into individual portions before stuffing and baking.
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Herb Infusion: Add some fresh herbs, such as basil, thyme, or rosemary, to the filling for an extra burst of flavor.
More Related Recipes You Might Enjoy
If you love this Spinach and Artichoke Stuffed Bread, here are some other savory recipes that you might enjoy:
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Bacon-Wrapped Mozzarella Sticks – A crispy and flavorful snack, these bacon-wrapped mozzarella sticks are the perfect appetizer for any occasion.
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Sausage and Waffle Casserole – A hearty breakfast casserole combining savory sausage and sweet waffles—ideal for brunch.
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Ham and Cheese Butter Biscuits – Flaky, buttery biscuits stuffed with ham and cheese, making for a delicious side or snack.
Frequently Asked Questions (FAQs)
What are the benefits of spinach artichoke dip?
Spinach and artichoke dip is packed with nutrients, including vitamins A, K, and C from spinach and fiber, antioxidants, and minerals from artichokes. It can be a delicious, creamy way to incorporate greens into your diet, though it’s best enjoyed in moderation due to its richness.
How long can spinach artichoke dip sit out?
For safety reasons, spinach artichoke dip should not sit out for more than 2 hours at room temperature. If it’s left out longer, bacteria may start to grow, so it’s recommended to refrigerate leftovers promptly.
How long to reheat stuffed artichoke?
To reheat stuffed artichokes, place them in the oven at 350°F (175°C) for 10-15 minutes or until the stuffing is heated through. You can also microwave individual portions, but oven reheating provides a crispier finish.
What is the history of spinach artichoke dip?
Spinach artichoke dip is believed to have originated in the 1950s in the United States. It became a popular party appetizer, with its creamy texture and cheesy richness appealing to many. The dip gained even more popularity when it was served in restaurants as a shareable starter.
Conclusion
Spinach and Artichoke Stuffed Bread is an absolute crowd-pleaser, with its creamy filling, cheesy goodness, and crispy, golden exterior. It’s easy to make, and with a few simple ingredients, you can create a dish that feels both comforting and impressive. Whether you’re serving it at a gathering or enjoying it for a cozy night in, this recipe will be a hit with everyone who tries it. So, get baking and enjoy this delicious treat that will quickly become a favorite in your recipe rotation!
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Spinach and Artichoke Stuffed Bread: A Cheesy Delight
- Total Time: 40-45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Spinach and Artichoke Stuffed Bread is a mouthwatering appetizer that combines the richness of cream cheese, sour cream, mozzarella, and Parmesan, with the earthiness of spinach and artichokes. Wrapped in a golden, crisp baguette, this dish is perfect for parties, gatherings, or as a comforting snack.
Ingredients
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1 large baguette (preferably a day old)
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1 cup cream cheese, softened
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1 cup sour cream
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1 can (14 oz) artichoke hearts, drained and chopped
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1 package (10 oz) frozen spinach, thawed and squeezed dry
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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2 cloves garlic, minced
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Salt and pepper to taste
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2 tablespoons olive oil, for brushing
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Optional: Red pepper flakes for added heat
Instructions
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Prepare the Bread: Preheat the oven to 375°F (190°C). Slice the baguette lengthwise without cutting all the way through, creating a pocket for stuffing.
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Make the Filling: In a large bowl, combine the softened cream cheese, sour cream, artichokes, spinach, mozzarella, Parmesan, garlic, salt, and pepper. Mix thoroughly until smooth.
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Stuff the Bread: Spoon the creamy mixture into the pocket of the baguette, packing it tightly.
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Brush & Bake: Brush the outside of the bread with olive oil and bake for 20-25 minutes, or until the bread is golden and the filling is bubbly.
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Serve: Optionally, sprinkle with red pepper flakes for an extra kick. Slice and serve warm!
Notes
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For added heat, sprinkle with red pepper flakes before baking.
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The filling can be prepared ahead of time and refrigerated until ready to stuff the bread.
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For a gluten-free version, use gluten-free baguette and ensure the cheeses and other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
Keywords: Spinach and Artichoke Stuffed Bread, spinach artichoke appetizer, stuffed bread recipe, cheesy spinach bread, spinach artichoke dip, easy appetizer, baked bread recipes