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- 1 large round loaf of sourdough bread - 1 cup fresh spinach, chopped - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese The main star here is the sourdough bread. It has a nice, crusty texture. This bread holds our filling well while adding great flavor. Next, we have spinach and artichokes. Both add a fresh taste and lovely green color to our dish. Cream cheese and sour cream make it rich and creamy. The mozzarella and Parmesan provide a cheesy, gooey goodness. These cheese varieties melt perfectly, making every bite a delight. - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil for brushing Garlic and oregano boost the flavors. They give the filling a herby and savory kick. Don't forget to season with salt and pepper; they enhance every ingredient's taste. Brushing the stuffed bread with olive oil before baking adds a golden crust and rich flavor. - Additional vegetables - Spice enhancements You can add more vegetables like bell peppers or mushrooms for extra flavor. If you like heat, consider adding red pepper flakes. This gives the dish a spicy twist that many will enjoy. These optional ingredients allow you to customize the dish to your taste. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take your large round loaf of sourdough and carefully slice off the top. Use a spoon to scoop out the insides. Leave a thick shell for support. Keep the removed bread for later; it makes great dippers. In a medium bowl, combine the chopped spinach and artichoke hearts. Add softened cream cheese and sour cream. Stir in shredded mozzarella and grated Parmesan. Then, add minced garlic and dried oregano. Mix everything until it’s well combined. Season with salt and pepper to your taste. Spoon the spinach artichoke mixture into the hollowed bread. Fill it generously, letting the filling mound up a bit. Brush the outside of the stuffed bread with olive oil. This gives it a nice golden color when baking. Place the stuffed bread on a baking sheet and bake it in the preheated oven for about 25-30 minutes. You want the bread to turn golden and the filling to bubble. Keep an eye on it to avoid burning. When it’s done, take the bread out of the oven. Let it cool for a few minutes. This makes it easier to slice. Garnish with chopped fresh parsley for a pop of color. Serve the stuffed bread warm. Cut it into slices and offer the scooped-out bread as dippers. This adds fun and flavor to your meal. Enjoy every bite! Making it Healthier To make this dish healthier, you can use whole wheat bread. This adds more fiber. You can also swap cream cheese for Greek yogurt. It cuts fat and adds protein. Adding more veggies is another great idea. Try bell peppers or zucchini for extra flavor and nutrients. Flavor Variations You can change the flavors to suit your taste. Add some spice with red pepper flakes. For a smoky taste, use smoked cheese. If you love herbs, try adding fresh basil or thyme. You can even mix in some sun-dried tomatoes for a tangy twist. Ensuring Even Cooking Make sure to preheat your oven before baking. This step helps the bread cook evenly. Place the stuffed bread in the center of the oven. This ensures it gets enough heat from all sides. If your bread is browning too fast, cover it loosely with foil. Achieving Golden Crispiness For that perfect golden crust, brush the bread with olive oil. This helps create a nice, crispy outer layer. Bake until the filling bubbles, which usually takes about 25-30 minutes. The goal is a golden brown color all around. Serving Styles When serving, slice the stuffed bread into wedges. This makes it easy for guests to grab a piece. You can also serve it whole for a more impressive look. Garnish with fresh parsley to add color. Creative Dipping Options Offer some fun dips on the side. A light ranch or a spicy aioli pairs well with the bread. You can also serve salsa or a simple olive oil dip. These add extra flavors and make your dish even more enjoyable. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and high-quality artichoke hearts for the best flavor and texture in your stuffing. Customize Your Cheese: Feel free to mix and match cheeses; adding a bit of feta or gouda can elevate the flavor profile. Watch the Baking Time: Keep an eye on the bread while baking to prevent over-browning; if it’s getting too dark, cover with foil. Serve with Style: Present the stuffed bread on a wooden board with the scooped-out bread pieces arranged around for an appealing platter. {{image_2}} Cheese Alternatives You can switch up the cheese in your stuffed bread. Try using goat cheese for a tangy flavor. For a lighter option, use low-fat cream cheese. If you prefer dairy-free, cashew cheese works well too. Each cheese will give a unique taste to your dish. Vegetarian Options To make this recipe more veggie-friendly, add chopped bell peppers or mushrooms to the mix. You can also include sun-dried tomatoes for a sweet touch. These swaps not only boost flavor but add more color to your bread. Spicy Additions If you like heat, add crushed red pepper flakes or jalapeños. These ingredients will give your stuffed bread a spicy kick. You can also use pepper jack cheese instead of mozzarella for a nice heat balance. Gourmet Fillings For a gourmet twist, add artichoke tapenade or roasted red peppers. These flavors enhance the dish and make it feel special. A sprinkle of truffle oil before serving can elevate it even more. Different Types of Bread While sourdough is great, you can use other breads too. Try a round ciabatta or a crusty baguette for new textures. Each type of bread will change the taste and feel of your dish. Mini Versions for Appetizers For smaller bites, use dinner rolls or slider buns. Hollow them out and fill with the mixture. These mini versions are perfect for parties and are easy to serve. - Storing Leftovers: Place any leftover bread in an airtight container. It will stay fresh for up to three days in the fridge. If you want to keep it longer, wrap it tightly in plastic wrap first. - Best Practices for Freshness: Always cool the bread completely before wrapping. This helps prevent moisture buildup, which can make the bread soggy. - Freezing Filled Bread: You can freeze the stuffed bread for up to three months. Wrap it well in plastic wrap, then place it in a freezer bag. This keeps out air and prevents freezer burn. - Reheating Tips: To reheat, thaw the bread in the fridge overnight. Heat it in the oven at 350°F (175°C) for about 15-20 minutes. This brings back the crispiness and warms the filling. - How Long Can It Last?: If stored properly, the stuffed bread lasts in the fridge for about three days. In the freezer, it can last for three months. - Signs of Spoilage: Look for mold, an off smell, or an unusual texture. If you see any of these signs, it’s best to throw it away. You can use any round bread for this recipe. Good options include ciabatta or boule. These breads have a nice crust and can hold the filling well. Choose a bread that is sturdy but soft enough to scoop out. Yes, you can prepare the filling a day before. Store the mixture in the fridge. When you're ready to bake, hollow out the bread and fill it with the cold mixture. Bake it fresh for the best taste. To reheat, cover the stuffed bread with foil. Place it in the oven at 350°F (175°C) for about 10-15 minutes. This helps keep the bread soft and the filling warm. You can also microwave slices for a quick fix. Just add a damp paper towel on top to keep it moist. Yes, you can freeze it after baking. Let it cool completely, then wrap it tightly in plastic wrap and foil. This helps prevent freezer burn. When you want to eat it, thaw it overnight in the fridge and reheat. It can last about 3 days in the fridge. Make sure to store it in an airtight container. If you notice any mold or off-smells, throw it away. Always check for freshness before eating leftovers. This article covers the key details to make Spinach Artichoke Stuffed Bread. We looked at the main ingredients, seasoning, and optional additions. You learned step-by-step instructions, tips for customizing, and variations to try. Storing tips help keep your creation fresh. Try different cheeses or spices to find your favorite taste. Enjoy serving it in fun ways! With these steps, you can create a dish that impresses everyone. Happy cooking!

Savory Spinach Artichoke Stuffed Bread

A deliciously creamy and cheesy stuffed bread filled with spinach and artichokes.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 1 large round loaf sourdough bread
  • 1 cup fresh spinach, chopped
  • 1 can artichoke hearts, drained and chopped (14 oz)
  • 1 cup cream cheese, softened
  • 1 2 sour cream
  • 1 cup shredded mozzarella cheese
  • 1 2 grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for brushing olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Carefully hollow out the sourdough loaf by cutting off the top and scooping out the insides, leaving a thick shell. Keep the removed bread for later use.
  • In a medium bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, and dried oregano. Mix until well combined and season with salt and pepper to taste.
  • Spoon the spinach artichoke mixture into the hollowed bread, filling it generously.
  • Brush the outside of the stuffed bread with a bit of olive oil for a golden finish.
  • Place the stuffed bread on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the bread is golden and the filling is bubbling.
  • Remove from the oven and let cool slightly. Garnish with fresh parsley before slicing.
  • Serve the stuffed bread while warm, offering the scooped-out bread as dippers for the creamy filling.

Notes

Serve warm with the scooped-out bread as dippers.
Keyword appetizer, artichoke, spinach, stuffed bread