Spinach Artichoke Stuffed French Bread. I then stuffed that dip into the middle of a store-bought loaf of French bread. (You don’t need anything fancy here. Chips and dip for dinner sounds ridiculous. But Spinach Artichoke Stuffed French Bread?
I use a spoon to help push the filling inside of the baguette quarters, making sure that the Spinach and Artichoke Dip is well-packed. One of our favorite appetizers is this cheesy Spinach & Artichoke bread. It’s quick to make and always gone just as fast! You can have Spinach Artichoke Stuffed French Bread using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Spinach Artichoke Stuffed French Bread
- You need 1 loaf of French bread (a wider, soft loaf works better for this).
- It’s 1 (10 oz.) of pack frozen spinach, thawed.
- You need 2 cloves of garlic.
- You need 1 can (14 oz.) of artichoke hearts, drained.
- You need 4 oz. of cream cheese, softened to room temperature.
- You need 1/2 cup of mayo.
- It’s 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.
- It’s 1 cup of freshly shredded mozzarella cheese, divided.
- Prepare 1 tsp. of each salt and pepper.
- It’s 4 slices of bacon, cooked and crumbled (optional).
The classic spinach and artichoke dip is upgraded into the cheesiest, crustiest French bread ever! This French bread that’s unbelievably crusty, cheesy and just loaded with everyone’s favorite spinach and artichoke dip. Once you make this, you won’t ever want to have the dip by itself anymore. Garlicky chunks of bread are mixed with cream cheese, spinach, and artichoke hearts, then stuffed back into the shell and baked for a show-stopping appetizer everyone will want seconds of!
Spinach Artichoke Stuffed French Bread step by step
- 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..
The only thing better than hot, cheesy dips are hot, cheesy dips baked into bread. I imagine myself picking up the entire loaf and eating it like a giant sandwich. Sharing with friends and family is optional, too (maybe). This easy, cheesy, creamy feta and spinach stuffed french bread is deliriously rich and tasty. It reminds me of a Greek spanakopita.