Cheesy Spinach Artichoke Stuffed Bread is a crusty sourdough boule cut into a grid and filled with a creamy spinach artichoke dip, then baked until the top is golden and melty. It eats like an appetizer and a snack at the same time, which is exactly why I make it so often.
The filling is rich and tangy, with plenty of garlic and a mix of cheeses that actually melts the way you want. I like this version because the bread stays crisp on the outside while the inside turns soft and cheesy without getting soggy.
This is one of my go-to options for game day, casual get-togethers, and holiday snack tables. I usually serve it with something fresh on the side, like a simple salad or veggie platter, so it doesn’t feel too heavy.
Why You’ll Love This Recipe
Hands-off baking: Once it’s in the oven, it mostly takes care of itself. The foil step keeps the filling hot and melty without over-browning the bread too fast.
Real spinach artichoke flavor: It has that classic dip taste—tangy, garlicky, cheesy—without needing anything complicated. The Parmesan gives it a nice bite.
Great party format: People can just grab pieces without you slicing and plating. It’s less fussy than a bowl of dip with chips.
Easy to tweak: You can swap the cheese, bump up the heat, or make it richer with a little mayo. It still comes out reliable.
Crispy + creamy: You get crusty edges from the sourdough and a soft, creamy center in the cuts. That contrast is the whole point.
Ingredients You’ll Need
Bread
- Sourdough boule: I like a big, sturdy round loaf here because it holds its shape and has enough crust to stay crisp. A softer loaf works too, but it won’t have the same crunch.
- Olive oil: Brushing a little into the cuts helps the bread toast instead of drying out. Use a basic extra-virgin olive oil you like the taste of.
- Butter: Melted butter over the top makes the crust taste more like garlic bread once it bakes. It also helps the top brown nicely.
Filling
- Cream cheese: Softened cream cheese mixes smoothly, so you don’t end up with little lumps. Full-fat is what I use for the best texture.
- Sour cream: This gives the filling that tangy dip flavor. If you like it extra rich, swapping in a little mayo works well.
- Mozzarella: Mozzarella is the melty part. Provolone or Monterey Jack are good swaps if that’s what you have.
- Parmesan: Parmesan adds a salty, sharper flavor so the filling doesn’t taste flat. I like grated Parmesan (not the shredded kind) for this.
- Artichoke hearts: Canned artichokes are easy and totally fine here. Chop them fairly small so they tuck into the cuts without popping out.
- Spinach: Cooked spinach is best here, and it needs to be really well drained. If it’s watery, the filling can turn loose.
- Garlic: Fresh minced garlic is best. Jarred garlic works, but I’d use a little less since it can taste sharper.
- Kosher salt: Start modestly because the cheeses bring a lot of salt. You can always finish with a pinch more after baking.
- Black pepper: A little pepper keeps the filling from tasting one-note. Fresh cracked is nice, but regular ground is fine.
- Crushed red pepper flakes: Optional, but I like a small pinch for warmth. It doesn’t make it “spicy,” it just wakes everything up.
Finish
- Fresh parsley: Totally optional, but it makes the top look fresher and cuts through the richness a bit. If you don’t have parsley, leave it out.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F. Line a baking sheet with parchment paper, or use an oven-safe skillet.
- Slice the bread: Cut the sourdough boule in a crosshatch pattern about 1 inch apart, slicing most of the way through but not cutting the bottom.
- Oil the bread: Brush the top and down into the cuts lightly with olive oil. Set the loaf on the prepared baking sheet or in the skillet.
- Mix the base: In a medium bowl, mix the softened cream cheese and sour cream until smooth and well combined.
- Add the filling ingredients: Fold in the mozzarella, Parmesan, chopped artichokes, cooked drained spinach, garlic, salt, pepper, and red pepper flakes (if using) until evenly mixed.
- Stuff the bread: Spoon the filling deep into the cuts, working it in as much as you can. Mound any extra filling over the top.
- Add the butter: Drizzle the melted butter over the top of the stuffed bread.
- Bake covered: Cover loosely with foil and bake for 15 minutes.
- Bake uncovered: Remove the foil and bake for about 10 minutes more, until the bread is crisp and the filling is bubbling and browned.
- Rest and serve: Let it rest for about 5 minutes, then sprinkle with parsley (if using) and serve warm.
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 really dry. I mean really dry—wrap it in a clean towel and wring it out. That’s the difference between a thick, creamy filling and a watery one.
Chop the artichokes smaller than you think. Big pieces make the bread harder to pull apart and can push the filling out of the cuts. Smaller pieces also spread the flavor around better.
Don’t cut all the way through the loaf. Leave the bottom intact so the filling stays where it belongs. If you accidentally slice through, it will still work, it just gets messier.
Use foil for the first part of baking. The foil warms the filling through and keeps the cheese from browning too quickly. Then the uncovered bake time crisps the bread.
Broil only if you’re watching. A quick 1 to 2 minutes at the end can brown the top fast, but it can also go from “nice” to burnt in a hurry.
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
- Veggie platter: Crunchy vegetables like cucumbers, bell pepper strips, and cherry tomatoes are really nice next to this. It keeps the snack table from feeling all beige.
- Simple salad: I like a chopped romaine salad with a lemony vinaigrette, or even a basic Caesar. Something crisp is good with a warm, cheesy appetizer.
- Soup night: Serve smaller portions alongside tomato soup or a simple chicken soup. It turns into an easy dinner without much extra work.
- Drinks: This goes well with beer, sparkling water with lemon, or a glass of chilled white wine. Nothing fancy needed.
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 just wrap the whole loaf tightly, or move pieces into a container once it’s cooled.
To reheat, I prefer the oven (or toaster oven) so the crust crisps back up. Warm it at 350°F until heated through, and cover loosely with foil if the top is browning too fast.
You can make the filling ahead and keep it in the fridge, then stuff the bread and bake when you’re ready. I don’t love stuffing the bread too far in advance because the loaf can start to soften.
If you want to freeze it, I’d freeze the baked leftovers in portions. Thaw in the fridge overnight, then rewarm in the oven.
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 frozen spinach instead of fresh?
Yes. Thaw it completely and squeeze it out very well so it’s not watery. Frozen spinach holds a lot of moisture, so don’t skip that step.
What can I use if I can’t find a sourdough boule?
An Italian loaf works fine. Cut it into a grid (without slicing all the way through) and stuff it the same way, just watch the bake time since loaf shapes can brown a little faster.
How do I know when it’s done?
The filling should be bubbling in the cuts, and the top should look lightly browned. If the bread is getting dark but the center still seems cool, cover with foil and give it a few more minutes.
Can I swap the cheeses?
Definitely. Provolone or Monterey Jack work well in place of mozzarella, and you can use a little extra Parmesan if you like it sharper. I’d keep some kind of melty cheese in the mix so it doesn’t bake up dry.
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 Spinach Artichoke Stuffed Bread
INGREDIENTS
Bread
- 1 large sourdough boule
- 2 tbsp olive oil
- 1 tbsp butter melted.
Filling
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 1 can artichoke hearts 14 oz drained and chopped
- 1 cup spinach chopped cooked and well drained
- 3 cloves garlic minced
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes optional.
Finish
- 2 tbsp fresh parsley chopped optional.
INSTRUCTIONS
Prep bread
- Preheat oven to 375 F
- slice the boule in a crosshatch pattern about 1 inch apart cutting most of the way through without cutting the bottom
- brush the top and cuts lightly with olive oil and set on a parchment lined baking sheet or in a skillet.
Make filling
- In a bowl mix cream cheese and sour cream until smooth
- fold in mozzarella
- Parmesan
- chopped artichokes
- spinach
- garlic
- salt
- pepper
- and red pepper flakes until evenly combined.
Stuff and bake
- Spoon filling deep into the cuts and mound any extra on top
- drizzle with melted butter
- cover loosely with foil and bake 15 minutes
- uncover and bake 10 minutes until the bread is crisp and the filling is bubbling and browned
- rest 5 minutes then sprinkle with parsley and serve warm.
