Spinach Artichoke Stuffed Bread (Printable View)
Baguette loaded with creamy cheese, spinach, and artichokes. Great for sharing at gatherings or weekend dinners.
# Ingredient List:
→ Bread
01 -
1 day-old baguette
→ Cheese Mixture
02 -
1 cup cream cheese, softened
03 -
1 cup sour cream
04 -
1 cup shredded mozzarella cheese
05 -
1/2 cup grated Parmesan cheese
→ Vegetables
06 -
1 can (14 ounces) artichoke hearts, drained and chopped
07 -
1 package (10 ounces) frozen spinach, thawed and drained
08 -
2 cloves garlic, minced
→ Seasonings
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Red pepper flakes, optional
→ For Brushing
12 -
2 tablespoons olive oil
# Preparation Steps:
01 -
Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 -
In a large mixing bowl, combine softened cream cheese, sour cream, chopped artichoke hearts, thawed spinach, shredded mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes if using. Mix until fully combined.
03 -
Cut a V-shaped section along the top of the baguette and remove the bread inside to create a hollow cavity. Do not cut all the way through so the bottom remains intact.
04 -
Spoon the prepared spinach and artichoke filling into the hollowed baguette, pressing down gently to pack. Use any excess filling in a small baking dish if needed.
05 -
Brush the outside of the stuffed baguette with olive oil. Place it on the prepared baking sheet and bake for 20 to 25 minutes, or until the crust is golden and the filling is hot and bubbling.
06 -
Allow the bread to cool slightly after baking. Slice and serve warm as a shared appetizer or entree.
# Supplementary Details:
01 -
For crispier bread, use a baguette that is at least a day old so it holds its shape during hollowing and baking.
02 -
Excess filling can be baked separately in a small oven-safe dish for a bread-free dip.