Description
A warm, cheesy, and crowd-pleasing appetizer that combines creamy spinach and artichoke dip with crusty French bread. Perfect for parties, holidays, or cozy nights at home, this baked bread boat is packed with flavor and makes a show-stopping centerpiece everyone will love.
Ingredients
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1 large French bread loaf
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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1 (10 oz) package frozen chopped spinach, thawed and drained
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1 (14 oz) can artichoke hearts, drained and chopped
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8 oz cream cheese, softened
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½ cup sour cream
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½ cup mayonnaise
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon crushed red pepper flakes (optional)
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1 tablespoon chopped fresh parsley (for garnish)
Instructions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
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Cut the top third off the French bread loaf lengthwise. Hollow out the center of the bottom portion, leaving about 1 inch of bread on the sides and bottom to form a bread “boat.” Set aside.
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In a skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the drained spinach and chopped artichokes. Cook for 2–3 minutes, allowing excess moisture to evaporate.
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Transfer the spinach and artichoke mixture to a large bowl. Add the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, onion powder, salt, black pepper, and red pepper flakes. Mix until smooth and creamy.
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Spoon the filling into the hollowed French bread loaf, spreading evenly. Sprinkle extra cheese on top if desired.
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Place the filled bread on the baking sheet. Cover with foil and bake for 20 minutes.
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Remove the foil and bake for another 10–15 minutes until the top is golden and bubbly.
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Let it cool for about 5 minutes, then slice into 1½–2 inch pieces. Garnish with chopped parsley and serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes