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- 1 large loaf of crusty bread (like sourdough or ciabatta) - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - ½ cup sour cream - ½ cup mayonnaise - 1 cup shredded mozzarella cheese - 1 teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - ¼ cup grated Parmesan cheese The choice of bread is key. A crusty loaf holds the dip well. I prefer sourdough for its flavor and texture. Fresh spinach adds a vibrant color and taste. Always rinse and chop it finely. Canned artichokes are great for this recipe. They add a nice tang. Use full-fat cream cheese for a rich and creamy base. Sour cream and mayonnaise create a smooth blend. They balance the flavors. Mozzarella brings that gooey stretch we love in dips. Garlic and onion powders boost the taste without adding bulk. Adjust salt and pepper based on your preference. Olive oil adds a golden finish to the crust. Lastly, the Parmesan on top gives a cheesy, crispy layer. You can swap fresh spinach for frozen. Just make sure to thaw and drain it well. Greek yogurt can replace sour cream for a tangy twist. If you want a lighter dip, use low-fat cream cheese. You can also try different cheeses. Cheddar or gouda will work nicely. For a gluten-free option, use gluten-free bread. {{ingredient_image_1}} 1. Preheat the oven. Set your oven to 375°F (190°C). This is key for a nice bake. 2. Prepare the bread. Cut the top off your loaf. You want a lid. Then, hollow out the inside. Leave about one inch of bread on the sides and bottom. You will save the removed bread for dipping. 3. Mix the filling. In a large bowl, combine cream cheese, sour cream, and mayonnaise. Stir until it’s nice and smooth. 4. Add the good stuff. Toss in chopped spinach, artichoke hearts, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until all the flavors blend together well. 5. Stuff the bread. Spoon the spinach and artichoke mixture into the hollow bread. Pack it in gently so it doesn’t overflow. 1. Lid it up. Place the top of the bread back on. Brush the outside with olive oil. 2. Cheesy topping. Sprinkle grated Parmesan on top. This gives a great crust! 3. Wrap and bake. Wrap the stuffed bread in aluminum foil. Place it on a baking sheet for easy handling. Bake for 25-30 minutes. 4. Brown the top. Unwrap the foil for the last 5 minutes to let the top brown nicely. - Don’t rush the hollowing. Make sure you leave enough bread to hold the filling. - Mix well. Ensure all ingredients are well combined for even flavor. - Serve warm. This dip bread tastes best right after baking. The cheese is melty and delicious! - Use reserved bread. The bread pieces you saved can be great for dipping. Enjoy every bite! When making spinach artichoke dip stuffed bread, avoid over-mixing the filling. This can make it too dense. Also, don’t skip the step of hollowing out the bread. Leaving too much bread inside can lead to sogginess. Lastly, ensure you season the mixture well. A pinch of salt and pepper enhances all the flavors. To boost the taste, try adding a squeeze of lemon juice to the filling. This brightens the dish. You can also mix in some cooked garlic or sautéed onions for depth. For a spicy kick, add a pinch of red pepper flakes. Lastly, consider using different cheeses. Cheddar or pepper jack can give a nice twist. Serve your stuffed bread warm, straight from the oven. Cut it into slices for easy dipping. Pair it with fresh veggies like carrots and bell peppers. A side of marinara sauce also works well. For a fun twist, serve with a light salad on the side. This adds freshness to your meal. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and high-quality artichoke hearts to enhance the flavor of your dip. Sourcing the Bread: A crusty bread like sourdough or ciabatta not only holds the filling well but also adds a delicious texture. Customize Your Cheeses: Feel free to mix in different cheeses, like cream cheese or cheddar, for a unique flavor profile. Serving Temperature: Serve the dip warm for the best taste experience; it’s creamier and more flavorful when heated. {{image_2}} You can easily adjust this recipe to fit different diets. For a gluten-free option, use gluten-free bread. This works well with gluten-free sourdough or ciabatta. If you're vegan, swap cream cheese with a plant-based version. Use vegan mayonnaise and sour cream too. You can still enjoy that creamy texture. For a lighter dish, replace the cream cheese with Greek yogurt. This adds protein and cuts fat. Cheese plays a big role in the flavor of this dish. While mozzarella is great, you can mix it up. Try using sharp cheddar for a tangy twist. Gouda adds a smoky flavor. If you love blue cheese, add a little for a bold taste. Feta cheese can also work well, giving a nice saltiness. Just remember to balance strong flavors with milder ingredients. Want to make the dip even heartier? Add cooked chicken or bacon for protein. You can also mix in sun-dried tomatoes or roasted red peppers for a pop of color. Fresh herbs like basil or parsley add great flavor. If you enjoy a kick, toss in some diced jalapeños. These extra ingredients can make your stuffed bread stand out. Be creative and have fun with your choices! To keep your spinach artichoke dip stuffed bread fresh, wrap it tightly in plastic wrap. Store it in the fridge for up to 3 days. If you have leftover filling, store it in an airtight container. Enjoy it within 2 days for the best taste. To reheat, preheat your oven to 350°F (175°C). Place the stuffed bread on a baking sheet. Bake it for about 15 minutes. This warms the bread and filling without drying it out. For the best results, cover it with foil to keep it moist. If you want to freeze it, first let the bread cool completely. Wrap it tightly in foil, and then in plastic wrap. It can stay in the freezer for up to 2 months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for a tasty treat. Yes, you can use frozen spinach. Just thaw and drain it well. Squeeze out extra water. This keeps the dip from getting too soggy. Fresh spinach has a nice texture, but frozen works too. You can swap some ingredients for lighter options. Use low-fat cream cheese and Greek yogurt instead of sour cream. You can also add more veggies, like bell peppers or mushrooms. This boosts nutrition without losing flavor. Serve it with fresh veggies like carrots and celery. You can also use the reserved bread pieces for dipping. Chips and crackers are great too. Pairing with a simple salad adds a nice touch. Yes, you can prepare the filling ahead. Store it in the fridge for up to two days. Hollow out the bread just before baking. This keeps the bread fresh and prevents it from getting soggy. This blog post covered all key points for making the perfect Spinach Artichoke Dip Stuffed Bread. We discussed the ingredients you'll need and offered tips for substitutions. I shared step-by-step instructions and provided advice for common mistakes. Remember, different cheese options and extra ingredients can add fun twists. In the end, storing leftovers properly helps keep them fresh. Use the reheating and freezing tips to enjoy your dish later. With these insights, you’ll create a delicious treat that everyone will love. Happy cooking!

Spinach Artichoke Dip Stuffed Bread

A deliciously cheesy and creamy spinach artichoke dip baked inside a crusty bread loaf, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 large loaf crusty bread (like sourdough or ciabatta)
  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 0.25 cup grated Parmesan cheese

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the top off the bread loaf to create a lid and carefully hollow out the inside of the loaf, leaving about an inch of bread on the sides and bottom. Save the removed bread for dipping.
  • In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
  • Add in the chopped spinach, chopped artichoke hearts, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well combined.
  • Spoon the spinach and artichoke mixture into the hollowed-out bread loaf, packing it in gently.
  • Place the lid back on the bread and brush the outside with olive oil. Sprinkle the grated Parmesan on top for an extra cheesy crust.
  • Wrap the stuffed bread in aluminum foil and place it on a baking sheet. Bake for 25-30 minutes.
  • For the last 5 minutes, unwrap the foil to allow the top to brown slightly.
  • Remove from the oven and let it cool for a few minutes before slicing. Serve warm with the reserved bread pieces for dipping.

Notes

Serve warm with reserved bread pieces for dipping.
Keyword appetizer, artichoke, bread, dip, spinach