Cheesy Garlic Spinach Artichoke Stuffed Bread is basically a warm, pull-apart sourdough loaf with a creamy spinach artichoke filling baked right inside. It’s rich, a little tangy, and the crusty bread gives you that chewy edge that I really want with a dip like this.
The filling tastes like a classic spinach artichoke dip, but with extra garlic and a mix of cheeses so it bakes up thick and melty instead of runny. I like this version because the bread gets crisp where it’s exposed, but the inside stays soft enough to pull apart easily.
This is one of my favorite party appetizers when I want something hot that doesn’t need a lot of fuss. I usually serve it with the reserved bread chunks and a simple salad or a tray of veggies on the side.
Why You’ll Love This Recipe
Warm and melty: The cheesy center stays creamy while the sourdough gets crisp around the edges. It’s the kind of appetizer people hover around.
Real garlic flavor: Fresh garlic actually comes through here, especially with the butter brushed on at the end.
Good use of sourdough: A round loaf holds its shape, slices cleanly, and doesn’t turn flimsy once it’s filled.
Easy to serve: It’s already in its own “bowl,” and the pull-apart cuts make it simple for a group to share.
Flexible add-ins: Bacon, jalapeño, or swapping the cheeses works without changing the basic method.
Ingredients You’ll Need
Bread
- Round sourdough loaf: I like a larger, sturdy loaf so you can hollow it out without it collapsing. A bakery-style boule works really well.
- Olive oil: Just enough to brush on the exposed bread so it crisps up and tastes a little more “garlic bread” once it bakes.
Filling
- Cream cheese: Softened is key so it mixes smoothly without little lumps. Full-fat gives the best texture here.
- Mozzarella: This is the main “stretchy” cheese. Pre-shredded is fine, but freshly shredded melts a little smoother.
- Monterey Jack: It melts nicely and gives a mild, creamy cheese flavor. You can swap in more mozzarella or provolone if that’s what you have.
- Parmesan: This adds the salty, nutty flavor that keeps the filling from tasting flat. I use grated Parmesan (not the big shreds) so it blends in.
- Sour cream: Gives the dip that tangy spinach-artichoke taste. Plain Greek yogurt works too if you want it a bit lighter.
- Mayonnaise: I know some people skip it, but it makes the filling stay creamy instead of drying out as it bakes.
- Artichoke hearts: The jarred or canned kind is perfect here. Just drain them well so you don’t water down the filling.
- Frozen chopped spinach: Thaw it and squeeze it really dry. If it’s still wet, the filling can get watery in the bread.
- Garlic: Fresh minced garlic is best here. It’s a big part of the flavor, so I wouldn’t use garlic powder as the only garlic.
- Italian seasoning: An easy way to add a little herby flavor without dragging out a bunch of jars.
- Crushed red pepper flakes: Totally optional, but I like a small pinch for a gentle heat.
- Black pepper: Adds bite and keeps the filling from tasting too heavy.
- Kosher salt: Salt levels vary a lot depending on your cheeses, so I usually mix, taste, and adjust.
Finish
- Butter: Brushing melted butter on at the end makes the top taste like garlic bread and helps the parsley stick.
- Fresh parsley: Optional, but it’s nice for a little freshness and color right before serving.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and line a baking sheet with foil.
- Cut the bread: Cut the top third off the sourdough loaf and set it aside like a “lid.”
- Hollow the loaf: Remove some of the interior bread to make a cavity, leaving about a 1-inch shell. Save the removed bread pieces for dipping.
- Score the loaf: Cut a crosshatch pattern into the remaining bread shell, but don’t cut through the bottom so it holds the filling.
- Mix the filling: In a bowl, mix the cream cheese, sour cream, mayonnaise, mozzarella, Monterey Jack, Parmesan, garlic, spinach, artichokes, Italian seasoning, salt, pepper, and red pepper flakes until well combined.
- Fill the bread: Spoon the filling into the cavity and tuck some into a few of the scored cuts.
- Oil the bread: Brush the exposed bread with olive oil, then place the top back on the loaf.
- Bake covered: Wrap the loaf loosely in foil and bake for 15 minutes.
- Bake uncovered: Open the foil and bake for about 10 more minutes, until the bread is crisp and the filling is bubbling.
- Finish and rest: Brush with melted butter and sprinkle with parsley. Let it rest for 5 minutes, then serve warm with the reserved bread pieces.
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
Squeeze the spinach until it’s very dry. I press it hard in a clean kitchen towel or a few layers of paper towels. If it’s wet, the filling can get thin and a little soggy inside the bread.
Leave a solid bread “wall.” That 1-inch shell matters, especially on the bottom. If you hollow it out too much, the loaf can tear when you scoop and serve.
Don’t overfill the scored cuts. It’s tempting to cram filling into every slit, but a little is enough. Too much near the edges can bubble out and burn on the pan.
Taste the filling before you stuff the loaf. Different brands of Parmesan and mozzarella can be saltier than others. Adjust the salt and pepper now so you don’t end up with bland dip later.
Use foil, but keep it loose. A tight wrap can steam the bread too much. Loose foil warms everything through first, then opening it up gives you a crisp crust.
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 peppers, and snap peas. The crunch is nice next to the warm, creamy bread.
- Salad: A simple chopped salad with cucumber and tomato works well, or even just mixed greens with a lemony vinaigrette. I keep it pretty light.
- Soup: Tomato soup or a simple vegetable soup makes this feel more like a meal. It’s also great for a casual dinner spread.
- Charcuterie-style extras: Olives, pepperoncini, and a little cured meat on the side fit the flavors here. Nothing fancy, just a few salty bites.
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 4 days. I usually wrap the loaf or pieces tightly, because bread dries out fast in the fridge.
To reheat, I like the oven best. Wrap it in foil and warm at 350°F until hot, then open the foil for a few minutes if you want to re-crisp the crust.
You can also make this recipe ahead by mixing the filling and keeping it in the fridge, then stuffing the bread right before baking. It’s a nice way to make the day-of work faster.
If you’re baking it straight from cold (cold filling or a chilled assembled loaf), expect it to need a few extra minutes in the oven. Just wait for the center to look bubbly.
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 fresh spinach instead of frozen?
You can, but you’ll need to cook it down first. Sauté fresh spinach until wilted, let it cool, then squeeze it very dry before mixing it into the filling.
What bread works if I can’t find a round sourdough loaf?
A sturdy round loaf is easiest, but you can use a large boule-style Italian loaf too. I’d avoid anything very soft (like basic sandwich bread), because it can collapse once it’s hollowed.
How do I know it’s done baking?
The filling should be bubbling in the center, and the exposed bread should look crisp and a little deeper golden. If the bread is browning too fast but the center isn’t hot yet, tent it with foil and keep baking.
Can I add bacon or jalapeño?
Yes. Stir in chopped cooked bacon, or add diced jalapeño if you want heat. I keep the add-ins fairly small so the filling still scoops easily into the bread.
Why did my filling turn watery?
The usual reason is spinach that wasn’t squeezed dry enough, or artichokes that weren’t drained well. It can also happen if the loaf was wrapped too tightly and steamed more than baked.
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 Garlic Spinach Artichoke Stuffed Bread
INGREDIENTS
Bread
- 1 large round sourdough loaf about 24 oz
- 1 tbsp olive oil.
Filling
- 8 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 2 cup grated Parmesan cheese
- 1 2 cup sour cream
- 1 4 cup mayonnaise
- 1 cup chopped artichoke hearts drained
- 1 cup frozen chopped spinach thawed and squeezed very dry
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1 4 tsp crushed red pepper flakes optional
- 1 4 tsp black pepper
- 1 2 tsp kosher salt or to taste.
Finish
- 2 tbsp melted butter
- 1 tbsp chopped fresh parsley optional.
INSTRUCTIONS
Prep
- Heat oven to 375 F
- line a baking sheet with foil
- cut the top third off the sourdough loaf and set aside
- remove some interior bread to create a cavity leaving a 1 inch shell and reserve removed bread for dipping
- score the remaining bread shell in a crosshatch pattern without cutting through the bottom.
Fill and bake
- In a bowl mix cream cheese
- sour cream
- mayonnaise
- mozzarella
- Monterey Jack
- Parmesan
- garlic
- spinach
- artichokes
- Italian seasoning
- salt
- pepper
- and red pepper flakes until well combined
- spoon filling into the cavity and between some of the scored cuts
- brush exposed bread with olive oil
- place the top back on
- wrap loaf loosely in foil
- bake 15 minutes then open foil and bake 10 minutes until bread is crisp and filling is bubbling
- brush with melted butter and sprinkle with parsley
- rest 5 minutes then serve warm with reserved bread pieces.
