Spinach and Artichoke Dip Stuffed French Bread Recipe

There’s something irresistibly comforting about pulling a warm loaf of golden-brown bread from the oven, especially when it’s filled with rich, creamy spinach and artichoke dip. This Spinach and Artichoke Dip Stuffed French Bread is the ultimate party appetizer or cozy family snack — perfect for game days, holiday gatherings, or even a casual movie night at home.

The inspiration for this recipe comes from the classic spinach and artichoke dip that’s been a crowd favorite for decades, but here it’s taken to a new level. Instead of serving it in a bowl, we stuff it inside crusty French bread, bake it until bubbly and golden, and slice it into shareable pieces. It’s creamy, cheesy, garlicky, and deeply satisfying — everything you want in a warm, pull-apart appetizer that disappears faster than you can say “save me a slice.”

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Ingredients

• 1 large French bread loaf

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 (10 oz) package frozen chopped spinach, thawed and well-drained

• 1 (14 oz) can artichoke hearts, drained and chopped

• 8 oz cream cheese, softened

• ½ cup sour cream

• ½ cup mayonnaise

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 tablespoon chopped fresh parsley (for garnish)

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Directions

1. Prepare the Bread

Start by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Take your French bread loaf and slice off the top third lengthwise. Use your hands or a spoon to hollow out the center of the bottom portion, leaving about an inch of bread on the sides and bottom to create a sturdy bread “boat.” Save the removed bread pieces for breadcrumbs or snacking later.

This hollowed-out loaf will serve as the edible vessel for the creamy spinach artichoke filling — sturdy enough to hold the dip, yet soft enough to soak up all that cheesy goodness once baked.

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2. Make the Spinach and Artichoke Filling

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30–45 seconds, just until fragrant. Then, stir in the drained spinach and chopped artichoke hearts. Cook for about 2–3 minutes, allowing any excess moisture to evaporate.

Transfer the mixture to a large bowl and add the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, onion powder, salt, black pepper, and red pepper flakes (if using). Stir until everything is fully combined and smooth. The mixture should be creamy and thick, with small bits of spinach and artichoke evenly distributed throughout.

Taste for seasoning and adjust salt and pepper if needed.

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3. Assemble the Stuffed Bread

Spoon the creamy spinach and artichoke mixture into the hollowed-out French bread loaf. Spread it evenly all the way to the ends, pressing down gently to pack the filling tightly.

If you’d like, sprinkle a little extra mozzarella and Parmesan cheese on top for a gooey, golden crust once baked.

Place the filled loaf on the prepared baking sheet and cover loosely with foil.

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4. Bake to Perfection

Bake the bread covered for 20 minutes to allow the filling to heat through. Then, remove the foil and bake for another 10–15 minutes, or until the top is bubbly and lightly golden.

You’ll know it’s ready when the cheese is melted, the bread edges are crisp, and your kitchen smells heavenly with the aroma of garlic, spinach, and toasted bread.

Remove from the oven and let it cool for about 5 minutes before slicing.

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5. Slice and Serve

Using a serrated knife, slice the bread into thick pieces — about 1½ to 2 inches wide. Sprinkle with chopped parsley for a burst of color and freshness before serving.

This dish is best served warm, when the cheese is perfectly melty and the dip is creamy. Arrange the slices on a platter and watch them disappear — they’re always a hit at parties, family get-togethers, or even as a snacky dinner for two.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

• Yield: Serves 8–10

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Notes

• Use fresh spinach if preferred: You can substitute 4 cups of fresh chopped spinach for frozen. Just sauté it until wilted, then drain and squeeze out excess moisture before mixing.

• Make ahead option: You can prepare the filling a day in advance and store it in the refrigerator. When ready to bake, stuff the bread and pop it in the oven.

• Cheese variations: Try swapping mozzarella for Monterey Jack or white cheddar for a slightly different flavor profile.

• For extra crispiness: Brush the outer bread crust with melted butter or olive oil before baking for a golden, crunchy exterior.

• Leftovers: Wrap leftovers in foil and reheat at 350°F for about 10 minutes. Avoid microwaving, as it may make the bread soggy.

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Why You’ll Love This Recipe

There’s a reason Spinach and Artichoke Dip Stuffed French Bread has become a go-to for so many home cooks. It’s simple, elegant, and incredibly satisfying — proof that a few everyday ingredients can turn into something special.

• Perfect for sharing: Whether it’s a potluck, picnic, or game day, this dish travels well and serves plenty.

• Crowd-pleasing flavor: The creamy filling pairs perfectly with the crusty bread, creating that irresistible contrast of textures.

• Comfort food appeal: Warm, cheesy, and garlicky — it checks every comfort food box.

• No dipping bowl required: The bread itself acts as both serving dish and snack, minimizing cleanup and maximizing enjoyment.

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Tips for Success

1. Drain spinach thoroughly. Any excess moisture can make the filling runny, so use a clean kitchen towel or paper towels to squeeze out as much water as possible.

2. Use room-temperature cream cheese. Softened cream cheese blends more easily with the other ingredients, ensuring a smooth and creamy filling.

3. Bake uncovered at the end. Removing the foil in the final minutes helps achieve that perfect golden top.

4. Serve immediately. Like most cheesy dips, this one is best enjoyed right out of the oven while it’s warm and gooey.

5. Keep it balanced. Don’t overfill the bread — you want enough filling to be generous, but not so much that it spills over as it bakes.

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Serving Ideas

This stuffed bread is delicious on its own, but it can also be part of a beautiful appetizer spread. Here are a few ways to enjoy it:

• Pair with a fresh salad for a light meal.

• Serve alongside roasted vegetable skewers for a wholesome, balanced spread.

• Add it to a game-day platter with finger foods like chicken tenders, stuffed mushrooms, and potato wedges.

• Cut into smaller slices and serve as party bites at holiday gatherings or potlucks.

• Serve with a side of warm marinara sauce or ranch dip for an extra flavor boost.

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Nutritional Highlights

While this recipe leans into indulgence, it still offers some wholesome benefits:

• Spinach is rich in iron, fiber, and vitamins A and C.

• Artichokes add antioxidants and a subtle nutty flavor.

• Garlic provides natural depth and immune-boosting properties.

• Cheese and dairy contribute protein and calcium, making this dish satisfying as both a snack and a light meal.

Moderation is key, but when enjoyed occasionally, this bread is a deliciously balanced treat.

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Make It Your Own

This recipe is versatile and easy to adapt. Here are a few creative ways to make it uniquely yours:

• Add extra veggies: Chopped roasted red peppers, mushrooms, or sun-dried tomatoes can elevate both the flavor and color.

• Spice it up: Stir in a dash of cayenne pepper or a few jalapeño slices for some heat.

• Make it cheesy deluxe: Mix in extra cheese blends like provolone, fontina, or Swiss for more complexity.

• Mini versions: Use small rolls or baguettes to create individual portions — perfect for parties or lunchboxes.

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Storage and Reheating

To store leftovers, wrap the cooled bread tightly in foil and refrigerate for up to 3 days. Reheat in the oven at 350°F until warm throughout. Avoid microwaving to maintain the bread’s texture.

If freezing, slice into portions first. This allows you to reheat only what you need later without thawing the whole loaf.

Frequently Asked Questions

1. Can I use a different type of bread?
Absolutely! While French bread works best for its structure and crust, you can use Italian bread, ciabatta, or even a baguette for smaller portions.

2. What if I don’t have frozen spinach?
You can use fresh spinach instead. Just cook it down in a skillet, squeeze out the moisture, and chop it before adding it to the mixture.

3. Can I make this recipe dairy-free?
Yes, you can substitute dairy-free cream cheese, vegan mayonnaise, and plant-based cheese alternatives. The texture will still be creamy, though the flavor may differ slightly.

4. How can I make it more flavorful?
Add finely chopped green onions, roasted garlic, or a pinch of Italian seasoning for more depth.

Final Thoughts

When it comes to comfort food that feels both familiar and impressive, Spinach and Artichoke Dip Stuffed French Bread checks every box. It’s a recipe that transforms a simple loaf of bread into something extraordinary — creamy, cheesy, and bursting with flavor in every bite.

Whether you’re hosting a holiday party, bringing something special to a potluck, or just craving a warm and satisfying snack, this dish will never let you down. It’s a guaranteed crowd-pleaser that turns an everyday favorite into a shareable showstopper — simple enough for beginners, yet elegant enough to impress any guest.

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