Spinach Artichoke Stuffed French Bread. Fold in the spinach and artichoke hearts. Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread.
In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Place bread, cut-sides up, onto the prepared baking sheet. Maybe it’s Spinach and Artichoke Dip Stuffed Garlic Bread that helps keep me from bad break-up territory in the first place. You can cook Spinach Artichoke Stuffed French Bread using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Spinach Artichoke Stuffed French Bread
- You need 1 loaf of French bread (a wider, soft loaf works better for this).
- You need 1 (10 oz.) of pack frozen spinach, thawed.
- It’s 2 cloves of garlic.
- Prepare 1 can (14 oz.) of artichoke hearts, drained.
- Prepare 4 oz. of cream cheese, softened to room temperature.
- Prepare 1/2 cup of mayo.
- Prepare 1/2 cup of sour cream.
- Prepare 1/2 cup of freshly shredded parmesan cheese.
- Prepare 1/2 cup of freshly shredded white cheddar cheese.
- You need 1 cup of freshly shredded mozzarella cheese, divided.
- You need 1 tsp. of each salt and pepper.
- It’s 4 slices of bacon, cooked and crumbled (optional).
Really, this Stuffed Garlic Bread is a great choice whether you’re dealing with a split or making date night dinner. Today’s recipe is a Cheesy Spinach Artichoke Bread. We’ve always enjoyed dipped bread slices and bread cubes into spinach artichoke dip and decided that we needed to make our own garlic bread version. The combination of flavors was a hit with everyone who tried it.
Spinach Artichoke Stuffed French Bread instructions
- Preheat the oven to 350°F. Line a large baking tray with foil. Cut a channel along the length of the top of the loaf and remove the bread from it. Scoop out the majority of the bread from the inside of the channel, but leave enough bread along the bottom and around the sides for stability. Place the hollowed out loaf on the baking tray and set it aside..
- Before starting, you want to drain the spinach and the artichokes of their extra moisture really well, that way your dip doesn’t turn watery. Place the spinach in a fine mesh sieve and press down on it to drain some of the excess water. Then take handfuls of the spinach and squeeze out as much extra water from it as you can. Use your hands to also gently squeeze the excess water from the artichoke hearts..
- Place the drained spinach and garlic into a food processor and pulse a few times to mince it all up. Add the artichoke hearts and process until everything is chopped small and combined..
- Add the cream cheese, mayo, sour cream, parmesan, white cheddar, 1/2 cup of the mozzarella, the salt and pepper to the food processor and let it run until everything is thoroughly combined. Stop to scrape down the sides with a rubber spatula as needed. If using the bacon, then add it in now and pulse a few times to incorporate it in..
- Spoon the dip into the bread, pressing it down as you go to get it completely filled. Depending on the size of your loaf, you might have some dip leftover, but you can either bake it separately or you can freeze it for another time..
- Bake the loaf for 15 minutes. Then remove it from the oven and sprinkle the remaining mozzarella cheese over the top. Return it to the oven and bake an additional 15 minutes or until everything is hot and the cheese over the top has melted and started to turn golden..
- Let it cool for a few minutes, then use a large, serrated knife to slice it in a gentle sawing motion and serve..
This one of a kind Stuffed Spinach & Artichoke Cheese Bread is taken to the next level by using one secret ingredient - Blue Plate® Light Mayonnaise with Greek Yogurt, which adds a little tang and a creaminess that can’t be matched! Blue Plate was kind enough to sponsor this post, and I can’t wait to share this with you! Cook this up and everyone will swoon over this easy recipe! This Spinach Artichoke Stuffed French Bread is the perfect food for watching baseball playoffs at home! (Or college football games if you’re like me.) This bread is pretty much the classic dip (heck, it IS the classic dip) just served in a toasty loaf of French bread rather than with tortilla chips. Using a long knife, hollow out the inside of the baguette, removing the bread from inside but being sure to leave some bread along the edges.