Cheesy Spinach Artichoke Bread

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Spinach Artichoke Bread – a deliciously cheesy appetizer!! French bread covered in cheeses, sour cream, spinach, artichokes, and seasonings. Slice it up to serve as a side or appetizer for any meal or party.

Spinach Artichoke Bread slices

Spinach Artichoke Stuffed Bread

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. We all decided that you can’t go wrong combining french bread (which can be bought or made using our homemade version) with the amazing taste of artichoke dip. Oh yes – and it’s all topped off with cheese!

You can make this spinach artichoke dip bread as a side to any meal or you can serve it as an appetizer. Either way, it will be devoured in no time by anyone who tries it.

How to make spinach artichoke bread - process shots

How to Make Spinach Artichoke Bread

This Bread was tasty and quick to put together. We decided to use sour cream instead of greek yogurt, but feel free to switch it back if you want a lighter version.

As we already mentioned, you can use a french bread or any loaf for that matter from the store, or you can make our homemade French Bread.

Begin by combining the sour cream, may, cream cheese and 1 cup of the Parmesan cheese along with the garlic until smooth. Stir in the chopped artichoke hearts and spinach.

Slice bread and place on parchment paper lined baking sheets. Spread the spinach mixture evenly over the bread and top with Mozzarella cheese. Bake for 10 minutes, and broil for the last minute to melt cheese on top.

Can you make this artichoke bread ahead of time?

You can make the spinach artichoke mixture beforehand. Just place in an airtight container or Ziploc bag and place in the fridge for up to 24 hours before baking. If you want to put the mixture on the bread beforehand, you can do this and place it covered in the fridge for just a few hours before baking.

Spinach Artichoke Stuffed Bread

If you love spinach and artichoke recipes like we do, you may like:

Spinach Artichoke Bread Recipe

3.67 from 3 votes
Spinach Artichoke French Bread - a deliciously cheesy appetizer!! French bread covered in cheeses, sour cream, spinach, artichokes, and seasonings! SO yummy!
Course Appetizer, Bread
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Calories 243 kcal
Author Lil' Luna

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8 oz cream cheese divided
  • 1 cup Parmesan Cheese
  • 1 tsp minced garlic
  • 1 cup spinach frozen, thawed and drained
  • 8 oz artichoke hearts drained and chopped
  • 1 cup mozzarella cheese
  • 1 French bread loaf

Instructions

  1. Preheat oven to 350.

  2. Mix sour cream, mayo, cream cheese, 1 cup Parmesan cheese, and garlic until smooth. Stir in artichoke hearts and spinach.
  3. Place bread, cut sides up, onto a baking sheet lined with parchment paper. Spread the spinach artichoke mixture evenly over the bread slices. Top with mozzarella cheese.
  4. Bake for 10 minutes, broiling for the last minute.
  5. Serve warm.

Recipe Video

Spinach Artichoke French Bread - a deliciously cheesy appetizer!! French bread covered in cheeses, sour cream, spinach, artichokes, and seasonings! SO yummy!

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Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

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Comments

  1. I am a guy that likes to cook and try different cultures of food and my passion is one day to be a executive chef.

  2. I was looking at recipes for crescent roll veggie pizza and came across this recipe. This will be great on crescent rolls. Thanks for the recipe!

  3. Made this the other day – it was great. I used frozen garlic bread from the store instead of adding garlic and we used mozzarella and cheddar cheeses. Really good stuff. This is going into our rotation of appetizers.