Spinach Artichoke Stuffed Bread

Spinach and artichoke stuffed bread is a party hit that disappears as soon as it’s sliced. Creamy cheese dotted with spinach and artichokes gets tucked into a crusty baguette and baked until molten and golden. Perfect for a cozy night in or sharing with friends, this recipe transforms humble ingredients into a bake nobody can resist swiping straight from the pan.

First time I made this, it vanished before I got a slice. Now I double the filling and stash an extra in the fridge just for myself because my family cannot get enough.

Ingredients

• Day old baguette: Shaped just right for stuffing and toasting. A slightly stale loaf will slice and hollow more easily than a fresh one
• Cream cheese: Softened for smooth blending. Adds tang and creaminess. Try to buy full-fat for best flavor
• Sour cream: Lends a luscious texture and mellow tang. Go with the thickest variety you can find
• Artichoke hearts: Go for canned or jarred in water not oil. Look for firm hearts with no tough outer leaves
• Frozen spinach: Just make sure to squeeze out every bit of water or the filling will be soggy
• Mozzarella cheese: Melts beautifully into gooey strings. Choose whole milk mozzarella for best melt
• Parmesan cheese: Offers nutty salty punch. Grate it fresh if you can
• Garlic: Nothing beats freshly minced for fragrance and bite
• Salt and pepper: Adjust to your taste. Use sea salt and freshly cracked pepper for subtle depth
• Olive oil: Helps create a golden crunchy crust. Choose extra virgin if possible
• Red pepper flakes: Bring heat and complexity. Optional but a great upgrade

Instructions

Preheat and Prep the Pan:

Preheat your oven to 350 F. This way your bread goes in as soon as it is stuffed and the filling stays cool and firm. Line your baking sheet with parchment paper or use a thin coating of olive oil for easy cleanup and crisping.

Mix the Filling:

Combine cream cheese, sour cream, artichoke hearts, spinach, mozzarella, Parmesan, minced garlic, salt, pepper, and a pinch of red pepper flakes if wanted. Mix thoroughly so all the creamy elements blend and the vegetables are evenly distributed.

Hollow Out the Baguette:

Slice a V shape lengthwise down the top of your baguette. Scoop out the soft bread inside with your fingers. Create a boat shape that will hold all that filling while leaving some crust intact on the bottom and sides.

Stuff to the Brim:

Pack the spinach and artichoke mixture into the baguette boat. Press gently to fill every space and add extra on top if needed. If you have leftover filling just bake it in a ramekin on the side for a delicious dip.

Add Crunch and Bake:

Brush the outside of the baguette generously with olive oil. Get into every nook so it crisps rather than dries out. Bake on your prepared sheet in the center of the oven for about 20 to 25 minutes. Watch for deep golden crust and bubbling cheese.

Slice and Serve:

Let the stuffed bread cool a few minutes. This makes slicing easier and prevents burning your tongue. Cut into thick pieces and serve while the cheese is still gooey.

I get a kick from the tangy artichoke hearts in every bite. My favorite moment was letting my youngest son help with stuffing the bread boat and seeing his face light up when he pulled apart a warm cheesy slice.

Storage Tips

Stuffed bread keeps well wrapped in foil or plastic and refrigerated for up to three days. Reheat slices in the oven to restore crispiness the microwave tends to soften the crust. If prepping ahead wait until just before serving to bake so the bread keeps its crunch.

Ingredient Substitutions

If you are missing artichoke hearts you can swap blanched broccoli florets for a similar bite. For a dairy free version use plant based sour cream and cream cheese and dairy free mozzarella style shreds. Gluten free baguettes adapt beautifully but keep an eye on baking time since they brown faster.

Serving Suggestions

Present whole on a wooden board for a rustic look or slice into bite size lengths for a finger food format. A simple arugula salad dressed with lemon and olive oil makes a fresh counterpoint to the richness of the bread. Pair with a chilled glass of white wine or even a light beer.

Cultural and Historical Notes

Spinach and artichoke dip took off in popularity in the United States after the 1950s when canned and frozen veggies became kitchen mainstays and party dips were all the rage. Baking that same flavor into a loaf brings retro charm and a little bit of nostalgia to modern gatherings.

Seasonal Adaptations

Swap spinach for sautéed kale in fall for extra heartiness. Add chopped sun dried tomatoes in summer for a hit of umami. Top the stuffed bread with sliced fresh tomatoes before baking during tomato season.

Success Stories

A family friend once brought this bread to a school potluck and it won her a permanent spot at every future gathering. When I baked it for my neighbor she asked for the recipe and now it is her go to bake for book club nights.

Freezer Meal Conversion

Prep the stuffed bread up to the baking stage and wrap tightly in foil. Freeze for up to one month. Bake directly from frozen at 350 F adding an extra ten minutes or until golden and heated through. You will be amazed how well it crisps from the freezer.

This bread is guaranteed to disappear fast, so make a double batch if you are feeding a crowd. Share it warm and get ready for plenty of requests for the recipe.

Common Recipe Questions

→ Can I use fresh spinach instead of frozen?

Yes, just sauté and chop fresh spinach before adding to the filling for best results.

→ What type of artichoke hearts works best?

Canned or jarred artichoke hearts, drained and chopped, make for a soft and flavorful filling.

→ How do I prevent the bread from getting soggy?

Drain spinach and artichokes well, and don't overfill to help keep the bread crust crisp during baking.

→ Can I prepare stuffed bread ahead of time?

Yes, assemble and refrigerate up to a day ahead. Bake just before serving for best flavor and texture.

→ How spicy is this dish?

The spice level depends on adding red pepper flakes—include more or omit as desired.