Cheesy Artichoke Dip Stuffed Bread is a big round sourdough loaf filled with hot, cheesy artichoke dip and baked until it’s bubbly and rich. It’s the kind of appetizer I like when I want one thing on the table that people can gather around without a bunch of extra bowls.
The filling is creamy, tangy, and garlicky, with that little salty bite from Parmesan. I also really like using sourdough here because the crust holds up well and the bread has enough flavor that it doesn’t just taste like “a bread bowl.”
This is especially good for game day, holiday snack spreads, or anytime you’re doing a casual dinner and want a warm appetizer first. I usually serve it with the toasted bread cubes and let everyone tear off extra pieces from the loaf as we go.
Why You’ll Love This Recipe
Easy to share: Everything goes right in the bread, so it’s simple to put out and let people help themselves.
Warm and cheesy: The top gets bubbly and the center stays creamy, which is exactly what I want from hot artichoke dip.
Sourdough holds up: A sturdy boule keeps its shape and doesn’t collapse into the dip halfway through serving.
Toasty bread cubes: Baking the cubes right alongside means you get crisp edges for scooping without extra effort.
Flexible filling: You can tweak the cheese or add-ins (like spinach or jalapeños) without changing the overall method.
Ingredients You’ll Need
Bread
- Sourdough boule: I like a large, round loaf with a thicker crust so it holds up once it’s hollowed out. If your loaf is smaller, you may have a little extra filling.
- Olive oil: This is just for the bread cubes. It helps them toast up golden instead of drying out.
Filling
- Cream cheese: Softened makes mixing much easier, so you don’t end up with little lumps. Full-fat is what I use for the creamiest dip.
- Sour cream: Adds tang and keeps the filling from tasting too heavy. Greek yogurt works too if that’s what you keep around.
- Mayonnaise: This makes the dip richer and helps it bake up smooth instead of grainy. If you’re not a mayo fan, you can reduce it a bit and add more sour cream.
- Mozzarella: My go-to for that stretchy, melty texture. Monterey Jack or an Italian blend also works well here.
- Parmesan: Gives the filling a salty, sharper flavor. I like grated Parmesan because it melts in easily.
- Artichoke hearts: Canned is totally fine here—just drain them really well so the dip doesn’t get watery. I usually chop them fairly small so they scoop more easily.
- Garlic: Fresh minced garlic is best here. Jarred works, but the flavor is a little softer.
- Green onions: Adds a mild onion flavor without overpowering the dip. Chives work too.
- Lemon juice: A little brightness keeps the filling from tasting flat. Bottled is fine.
- Black pepper: Just enough for a little bite in the background.
- Salt: Go light at first since the cheeses bring salt, then adjust if needed.
- Crushed red pepper flakes: Optional, but I like the gentle heat. If you want it spicier, add a pinch more.
Finish
- Parsley: A simple fresh garnish that cuts the richness a bit. You can also do extra green onions if that’s easier.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and line a rimmed baking sheet with parchment paper or foil.
- Hollow the bread: Cut a wide circle in the top of the sourdough loaf, then pull out the center, leaving about 3/4-inch walls and a sturdy base.
- Cube the bread: Cut the removed bread into 1-inch cubes, then toss them with the olive oil.
- Mix the filling: In a bowl, mix the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, chopped artichokes, garlic, green onions, lemon juice, black pepper, salt, and crushed red pepper flakes until evenly combined.
- Fill the bread: Spoon the filling into the hollowed bread. Set the stuffed loaf and the bread cubes on the prepared baking sheet.
- Bake covered: Cover the stuffed bread loosely with foil and bake for 15 minutes.
- Bake uncovered: Remove the foil and bake for 10 to 15 minutes, until the filling is hot and bubbly and the bread is crisp.
- Toast the cubes: Toast the bread cubes on the same sheet until golden, stirring once if needed so they brown evenly.
- Garnish and serve: Sprinkle with chopped parsley and serve right away with the toasted bread cubes and extra torn pieces from the loaf.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the artichokes really well. I press them in a strainer and blot with paper towels if they seem wet. Too much liquid can make the dip a little loose.
Leave thick enough bread walls. That 3/4-inch thickness matters, especially at the bottom. If you go too thin, the loaf can soften and slump once the dip is hot.
Soften the cream cheese first. If it’s still cold, it takes longer to mix and you can end up overworking the dip. Room temp mixes quickly and evenly.
Cover loosely with foil at first. This keeps the bread from getting too dark before the center is hot. Then the uncovered time is what gives you that bubbly top.
Use a rimmed baking sheet. Cheese can bubble over a little, and a rimmed pan saves you from drips on the oven floor.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Fresh veggies: Put out a tray of carrots, celery, bell pepper strips, or cucumber spears. It’s nice to have something crisp with all the cheese.
- Charcuterie add-on: I like this alongside salami, prosciutto, or pepperoni with some olives and pickles. It turns into a full snack board pretty easily.
- Soup night: Serve this as a starter with tomato soup or a simple chicken noodle soup. It’s a cozy combo and makes dinner feel more fun.
- Extra dippers: If you want more than bread, crackers or pretzel thins are good here. Just choose something sturdy enough to scoop.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 3 days. I usually scoop any extra dip into a container so the bread doesn’t get too soggy.
To reheat, warm the dip in the microwave in short bursts, stirring in between, or reheat in the oven in a small baking dish until hot. If you reheat the whole loaf, cover it loosely with foil so the top doesn’t burn.
You can make the filling ahead and keep it in the fridge for a day, then stuff the bread right before baking. If it’s very cold, it may need a few extra minutes in the oven.
If you want to freeze it, I’d freeze just the dip (not the bread). Thaw in the fridge overnight, then bake it in fresh bread or in a small baking dish.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use jarred artichokes instead of canned?
Yes. Just drain them well and chop them up. If they’re packed in oil with herbs, keep in mind it can change the flavor a bit (not a bad thing, just different).
How do I keep the dip from getting watery?
Draining the artichokes well is the biggest thing. I also avoid adding any extra liquid, and I don’t skip the cheeses because they help the dip set up as it bakes.
Can I add spinach to make it more like spinach artichoke dip?
You can add about a cup of chopped spinach. If you use frozen spinach, thaw it first and squeeze it very dry so it doesn’t add extra water.
What cheese swaps work best here?
Monterey Jack melts nicely and is a good swap for mozzarella. An Italian blend works too. I’d keep the Parmesan in there for the sharper flavor.
How do I know when it’s done baking?
The center should be hot and the top should look bubbly around the edges. If the bread is browning too fast, tent it with foil and keep baking until the dip is fully heated.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheesy Artichoke Dip Stuffed Bread
INGREDIENTS
Bread
- 1 large round sourdough boule
- 1 tbsp olive oil.
Filling
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 14 oz canned artichoke hearts drained and chopped
- 2 cloves garlic minced
- 2 tbsp chopped green onions
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp crushed red pepper flakes.
Finish
- chopped parsley for garnish.
INSTRUCTIONS
Prep
- Heat oven to 375 F and line a baking sheet
- Cut a wide circle in the top of the bread and hollow out the center leaving about 3/4 inch walls and base
- Cut removed bread into 1 inch cubes and toss with olive oil.
Mix and Fill
- In a bowl mix cream cheese
- sour cream
- mayonnaise
- mozzarella
- Parmesan
- artichokes
- garlic
- green onions
- lemon juice
- pepper
- salt
- and red pepper flakes until evenly combined
- Spoon filling into the hollowed bread and set bread and bread cubes on the baking sheet.
Bake and Serve
- Cover stuffed bread loosely with foil and bake 15 minutes
- Uncover and bake 10 to 15 minutes until hot and bubbly and bread is crisp
- Toast bread cubes alongside until golden
- Garnish with parsley and serve immediately with bread cubes and torn bread pieces.
