Spinach Artichoke Stuffed Bread
Crusty loaf stuffed with creamy spinach artichoke dip and melted cheese
PRINT PINServings 8
INGREDIENTS
Bread and filling
- 1 large Italian bread loaf
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 2 cup grated Parmesan cheese
- 1 cup cooked spinach well drained and chopped
- 1 cup canned artichoke hearts drained and chopped
- 2 cloves garlic minced
- 1 2 tsp onion powder
- 1 4 tsp red pepper flakes optional
- 1 2 tsp kosher salt
- 1 4 tsp black pepper.
Finishing
- 2 tbsp melted butter
- 1 tbsp olive oil
- 1 tbsp chopped parsley for garnish.
INSTRUCTIONS
Make filling
- Heat oven to 375 F and line a baking sheet with foil
- mix cream cheese and sour cream until smooth
- stir in mozzarella and Parmesan then fold in spinach artichokes garlic onion powder red pepper flakes salt and pepper.
Stuff and bake
- Cut the top third off the loaf lengthwise and hollow out some bread leaving about 3 4 inch walls
- brush the inside lightly with olive oil then spoon in the filling and replace the top
- brush the outside with melted butter and wrap the loaf in foil
- bake 15 minutes then unwrap and bake 10 minutes more until hot and browned and the center reaches at least 165 F.
Serve
- Rest 5 minutes then slice and garnish with parsley and serve warm.
Notes
1. Thaw and squeeze frozen spinach very dry to prevent a watery filling; Use marinated artichokes for extra flavor and reduce added salt; Add cooked chopped bacon or shredded chicken for a heartier version; Substitute Greek yogurt for sour cream for a lighter filling; For extra crisp crust bake unwrapped for the last 5 to 8 minutes
Nutrition
Calories: 380kcal | Carbohydrates: 33g | Protein: 14g | Fat: 22g