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Cheesy Spinach Artichoke Stuffed Bread

Cheesy Spinach Artichoke Stuffed Bread

Pull apart crusty bread stuffed with creamy spinach artichoke cheese filling baked until hot and melty
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

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.

Notes

1. Use fresh baby spinach cooked down then squeezed dry in place of frozen spinach. Swap sour cream for Greek yogurt for a lighter tang. Add 1 4 cup chopped cooked bacon or diced jalapenos for extra flavor. For extra crispness bake uncovered for an additional 2 to 3 minutes watching closely

Nutrition

Calories: 420kcal | Carbohydrates: 28g | Protein: 14g | Fat: 28g