Deliciously cheesy Spinach Artichoke Bread makes a perfectly yummy appetizer or side!! It whips up in only 20 minutes!
Spinach Artichoke Stuffed Bread
Today’s recipe is a Cheesy Spinach Artichoke Bread. We’ve always enjoyed dipping 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. We think this cheesy spinach artichoke bread is just the perfect combo!
How to Make Spinach Artichoke Bread
This Bread was tasty and quick to put together.
COMBINE. Begin by combining the sour cream, mayo, cream cheese and 1 cup of the Parmesan cheese along with the garlic until smooth. Stir in the chopped artichoke hearts and spinach.
BAKE. 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.
Tips + SToring Info
We decided to use sour cream instead of Greek yogurt, but feel free to switch it back if you want a lighter version.
Jarred and not canned artichokes would be best for this recipe.
Put the spinach artichoke mixture on the bread beforehand you can do so, just keep it in the fridge for a few hours before baking.
Substitute or add to the mozzarella cheese with white cheddar, monterey jack, or cheddar cheese.
Substitute a gluten free french bread instead of a regular baguette.
Use homemade french bread for this recipe we have this awesome, easy French Bread Recipe you might want to give a try.
If you don’t have any parchment paper on hand, you can always use wax paper, aluminum foil, or a silicone baking mat to line your pan.
Make the spinach artichoke mixture beforehand. Just place it in an airtight container or a Ziploc bag and STORE it in the fridge for up to 24 hours before baking.
STORE any leftover bread covered with plastic wrap in the fridge for a few days.
If you love spinach and artichoke recipes like we do, you may like:
Spinach Artichoke Bread Recipe
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 oz cream cheese
- 1 cup Parmesan Cheese
- 1 tsp minced garlic
- 1 cup frozen spinach thawed and drained
- 8 oz artichoke hearts drained and chopped
- 1 cup mozzarella cheese
- 1 French bread loaf
- Preheat oven to 350.
- Mix sour cream, mayo, cream cheese, 1 cup Parmesan cheese, and garlic until smooth. Stir in artichoke hearts and spinach.
- 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.
- Bake for 10 minutes, broiling for the last minute.
- Serve warm.