Cheesy Spinach Artichoke Stuffed Bread is basically a pull-apart sourdough filled with a creamy spinach artichoke cheese mixture. It’s rich, a little tangy, and the crust gets nicely crisp while the inside stays soft.
I like this version because the filling is thick and scoopable, not runny, so it stays in the bread where it belongs. You get that familiar spinach artichoke dip flavor, but with plenty of cheesy bite from mozzarella and Parmesan.
For me, it’s a great party appetizer when I don’t want to fuss with lots of little things. It’s also really good next to soup or a simple salad for an easy dinner spread.
Why You’ll Love This Recipe
Simple to serve: One bread, one filling, and everyone just grabs a piece. No chips, no bowls, no extra scooping.
Real dip flavor: It tastes like classic spinach artichoke dip, but the sourdough adds a little tang and makes it feel more substantial.
Crisp edges: Baking it uncovered at the end gives you those toasty, crunchy corners that I always reach for first.
Thick, not watery: Squeezing the spinach and drying the artichokes keeps the filling creamy instead of soupy.
Easy to tweak: You can keep it mild, add heat, or stir in bacon or jalapeños depending on who you’re feeding.
Ingredients You’ll Need
Bread
- Sourdough boule: I like a round loaf because it holds its shape and gives you lots of nooks for filling. A crusty loaf is best here so it doesn’t get soggy.
Filling
- Cream cheese: This is the base that makes the filling thick and creamy. Let it soften first so it mixes smoothly without little lumps.
- Mozzarella: Shredded mozzarella gives you that stretchy melt. Low-moisture mozzarella works better than fresh here.
- Parmesan: I prefer grated Parmesan for this so it blends right in and adds a salty, savory kick.
- Artichoke hearts: Canned or jarred both work. Just drain them well and pat dry so they don’t water down the filling.
- Frozen chopped spinach: This is easiest, but you really do need to squeeze it very dry. If it still feels wet, squeeze again.
- Sour cream: Adds tang and keeps the filling creamy. Greek yogurt is a good swap if that’s what you keep in the fridge.
- Mayonnaise: A little mayo helps the filling stay rich and smooth as it bakes. You don’t really taste “mayo,” it just rounds things out.
- Garlic: Fresh minced garlic is best here. If you’re sensitive to raw garlic bite, use a little less.
- Kosher salt: Go easy if your Parmesan is very salty, then adjust after mixing. I usually taste the filling before stuffing the bread.
- Black pepper: Simple, but it matters. Freshly cracked pepper is great if you have it.
- Red pepper flakes (optional): Adds a little warmth without changing the flavor too much. I use it when I’m serving adults.
- Lemon juice (optional): A small squeeze brightens everything up. It’s especially nice if your artichokes are on the mild side.
Finish
- Unsalted butter: Brushing a little butter on top helps the bread brown and gives it a nicer toasted flavor.
- Parsley (optional): This is mostly for a fresh finish and a little color. Basil or chives are also good if that’s what you have.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and line a baking sheet with foil.
- Mix the filling: In a medium bowl, mix the cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, mayonnaise, garlic, salt, pepper, and red pepper flakes and lemon juice (if using) until evenly combined.
- Cut the bread: Cut the sourdough in a crosshatch pattern to make about 1-inch squares, stopping before you cut through the bottom crust.
- Stuff the bread: Gently open the cuts and pack the filling deep into the gaps. Keep going until it’s well stuffed and the filling is spread throughout.
- Butter the top: Brush the top of the bread with melted butter.
- Wrap in foil: Wrap the bread loosely in foil and place it on the prepared baking sheet.
- Bake covered: Bake for 15 minutes to get everything hot and melty.
- Bake uncovered: Open the foil and bake 10 minutes more, until the cheese is bubbling and the bread edges are crisp.
- Rest and serve: Let it rest for 5 minutes, then garnish with parsley if you like and serve warm by pulling apart 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 almost crumbly. This is the difference between a thick filling and a watery one. I thaw it, wring it in a clean towel, then squeeze again with my hands.
Dry the artichokes a bit. Even well-drained artichokes can carry a lot of moisture. A quick pat with paper towels keeps the filling from thinning out in the oven.
Don’t cut through the bottom crust. Leaving that base intact keeps the filling from leaking out and helps the loaf hold together when you move it.
Pack the filling deep into the cuts. If you only fill the top, you’ll end up with plain bread in the center. I use my fingers or a small spoon and really push it in.
Watch the last few minutes uncovered. Once the edges start to crisp, it can go from golden to too dark pretty fast, especially if your loaf is smaller.
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
- Soup: I like this with tomato soup or a simple chicken and veggie soup. It turns the appetizer into an easy dinner.
- Salad: A chopped romaine salad with cucumber, tomatoes, and a light vinaigrette is nice next to all the cheese. Caesar works too if you want to keep it classic.
- Veggies: Put out a tray of crunchy veggies like bell peppers, carrots, and celery. People end up snacking on both.
- Drinks: This is good with beer, sparkling water with lemon, or a crisp 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 3 days. I wrap the loaf tightly in foil or transfer pieces to an airtight container so the bread doesn’t dry out too much.
To reheat, I usually warm it in a 350°F oven until the center is hot again. If the top starts browning too fast, just cover it loosely with foil.
You can make the filling ahead and keep it in the fridge, then stuff the bread right before baking. If the filling is cold and stiff, let it sit on the counter for a few minutes so it’s easier to push into the cuts.
If you want to assemble the whole loaf ahead, wrap it well and refrigerate, then bake from cold. You may need a few extra minutes in the covered bake time.
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?
Yes. Cook fresh baby spinach down first (a quick sauté is fine), then squeeze it very dry. Fresh spinach holds a lot of water, so don’t skip that step.
What can I use instead of sourdough?
Any sturdy, crusty round loaf works. I’d avoid super soft sandwich bread because it collapses and gets soggy once the filling heats up.
How do I know it’s done?
You’re looking for bubbling cheese in the cuts and crisp, browned edges on the bread. If the loaf is large and the center still seems cool, keep it covered a little longer before the final uncovered time.
Can I add bacon or jalapeños?
Definitely. Chopped cooked bacon is great, and diced jalapeños add nice heat. I keep add-ins fairly small so the filling still packs into the bread easily.
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 round sourdough boule about 1 lb.
Filling
- 8 oz cream cheese softened
- 1 cup shredded mozzarella
- 1 2 cup grated Parmesan
- 1 cup chopped artichoke hearts drained and patted dry
- 1 cup frozen chopped spinach thawed and squeezed very dry
- 1 4 cup sour cream
- 2 tbsp mayonnaise
- 2 cloves garlic minced
- 1 2 tsp kosher salt
- 1 4 tsp black pepper
- 1 4 tsp red pepper flakes optional
- 1 tbsp lemon juice optional.
Finish
- 1 tbsp unsalted butter melted
- 1 tbsp chopped parsley for garnish optional.
INSTRUCTIONS
Prep and assemble
- Heat oven to 375 F and line a baking sheet with foil
- mix cream cheese mozzarella Parmesan artichokes spinach sour cream mayonnaise garlic salt pepper red pepper flakes and lemon juice until evenly combined
- cut the bread in a crosshatch pattern making 1 inch squares without cutting through the bottom crust
- gently open the cuts and pack filling deep into the gaps until well stuffed.
Bake and serve
- Brush top of bread with melted butter and wrap loosely in foil
- bake 15 minutes then open the foil and bake 10 minutes more until the cheese is bubbling and the bread edges are crisp
- rest 5 minutes then garnish with parsley and serve warm by pulling apart pieces.
