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This stuffed bread wraps up all the cheesy spinach-artichoke dip flavors inside crispy golden baguette. You'll bite into a crunchy crust with a silky tasty center—everyone usually ends up talking about it or fighting for more at the table.
First time I made this for movie night, it vanished before I sat down! It’s now my quick trick for impressing everyone without stressing out.
Irresistible Ingredients
- Olive oil: a gentle coat over the bread gets you that crunchy, shiny shell
- Red pepper flakes (optional): brings a spicy zing if you like it hot
- Parmesan (grated): sharpens the overall flavor and crisps the edges
- Cream cheese: soft and creamy so the filling sticks together perfectly
- Frozen spinach: squeeze out all the water so you don’t get a soggy mess
- Sour cream: adds tang that cuts through all the cheese
- Artichoke hearts: best with firm ones in water, not oil
- Garlic (fresh): chopped up for a punch of bold flavor
- Mozzarella (shredded): melty and comforting—oozes with every slice
- Baguette (big): especially good if it’s a little stale, not too soft
- Salt and pepper: toss in as much as you like for balance
Simple How-To Steps
- Finish and Slice
- Give it a few minutes to settle down before slicing into big chunky pieces. Best eaten when still warm and cheesy.
- Into the Oven
- Swipe olive oil over the outside so you get a great crunch and shine. Bake until the bread browns up and the middle is bubbling—usually 20 to 25 minutes.
- Stuff the Loaf
- Spoon all the cheesy spinach mix you made right into the hollow. Push it in tight so it’s nice and packed the whole way through.
- Carve out the Bread
- Cut a V in the top and carefully dig out enough inside so you have a canoe ready to be filled but leave enough on the edges to keep it strong.
- Mix up the Goodies
- Throw together cream cheese, sour cream, chopped artichokes, squeezed spinach, mozzarella, Parmesan, garlic, plus salt and pepper. Stir and mash until it’s all mixed. Want spice? Add some pepper flakes now.
- Get Oven and Pan Ready
- Fire up your oven to 350 F and set a pan with parchment or a slick of oil, so nothing sticks.
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Stirring Parmesan into the mix is my secret—makes the crust cook up all crisp and a bit nutty, almost like that crunchy cheese you get on the grill. My family always wants this for holidays and honestly, nobody ever leaves leftovers.
Keeping It Fresh
Let your bread cool off, then wrap it tight in foil and stick it in the fridge. Should stay yummy for a couple days. Toast it in a regular or toaster oven to bring that crispy crust back. Microwaving’s okay if you’re in a rush, but the bread goes soft.
Creative Swaps
No cream cheese? Mascarpone works. Want something tangier? Swap the sour cream with Greek yogurt for a lighter taste. If you only have fresh spinach, quickly sauté and chop before mixing in. You can also use fontina or Monterey Jack for a different cheesy melt instead of mozzarella.
Tasty Ways To Serve
Awesome with a side of tomato soup for lunch. Makes a great companion to an antipasto spread at parties. For brunch, add a poached or fried egg next to each slice for extra yum.
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Fun Backstory
Spinach and artichoke dips pretty much hit their stride as bar food in America back in the 80s. This version rolls that same comfort into bread, turning a crowd dip into a hands-on main act everyone can share.
Frequently Asked Questions
- → Can I swap frozen for fresh spinach?
You sure can! Lightly cook fresh spinach, chop it up, and squeeze out as much water as possible before mixing it in.
- → What's the best kind of bread for stuffing?
Grab a baguette that’s a day old—it won’t get soggy and stays crisp. You can also try French or Italian loaves if you want.
- → How can I keep the bread from going mushy?
Get the spinach really dry before you add it to the mix. And don’t pack in too much filling so the crust gets crunchy.
- → Could I prep this ahead?
Yup, stuff the bread, wrap it up tight, and stick it in the fridge up to a day before. Just bake when you’re ready to serve for best results.
- → How should I serve it?
Slice it up for snacks, pair with soup or salad, or just eat by itself as a quick lunch or easy snack.
- → Can I throw in protein or other veggies?
Definitely! Add cooked chicken, bacon, or some sun-dried tomatoes to switch up the flavor.