Spinach and Artichoke Stuffed Bread
Crispy, crusty french bread gets filled with an extra cheesy, creamy and delicious spinach and artichoke dip.
Servings: 5 -10
Ingredients
- ¼ cup salted butter
- 3 garlic cloves crushed
- 8 oz cream cheese
- 16 oz sour cream
- ¼-1/2 teaspoon salt or to taste
- 8.5 oz can artichokes non-marinated, rinsed, drained & chopped
- 8 oz chopped spinach thawed and squeezed dry
- 2 cups parmesan cheese freshly grated - DIVIDED
- 1 cup mozzarella cheese freshly grated - DIVIDED
- 1 large loaf of Italian bread - or your favorite kind of bread
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a medium pot, melt butter. Add garlic and cook until fragrant. Add cream cheese, sour cream, and salt. Stir frequently until mixture is creamy and smooth. At this point, add chopped spinach, artichokes 1 ½ cups parmesan cheese and ¾ cup mozzarella cheese. Allow cheese to melt. Turn heat to low and cook for another 10 minutes, stirring frequently.
- Place your loaf of bread on prepared baking pan and cut a large rectangle out of the top of the bread. Pull the rectangle out, hollowing out the center to create a rectangular bread bowl. Pour the spinach dip inside the bread and sprinkle remaining ½ cup parmesan and ¾ cup mozzarella cheese. Bake for 25-30 minutes or until the cheese is melted, lightly brown and bubbly. Let the bread cool for 10 mins before cutting it into slices. Best served hot.
Notes
- You can prepare this ahead by making the spinach and artichoke dip the night before and store in the refrigerator. The next day, prepare the loaf of bread and spread the cold spinach dip into the bread, sprinkle the cheese on and bake as directed in the recipe.