Cheesy Spinach Artichoke Stuffed Bread
Pull apart crusty bread stuffed with creamy cheesy spinach artichoke dip and baked until melty
PRINT PINServings 8
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.
Notes
1. Squeeze spinach very dry to prevent a watery filling; Use mayonnaise in place of half the sour cream for a richer dip; Swap mozzarella with provolone or Monterey Jack; Use a loaf of Italian bread and cut into a grid if you cannot find a boule; For extra browning broil 1 to 2 minutes at the end while watching closely
Nutrition
Calories: 430kcal | Carbohydrates: 36g | Protein: 16g | Fat: 25g