Spinach and Artichoke Stuffed Bread
Indulge in the delightful experience of Spinach and Artichoke Stuffed Bread, a scrumptious blend of creamy spinach and artichoke that’s perfect for any occasion. This versatile dish serves beautifully as an appetizer or a hearty main course, boasting a crunchy exterior that encases a rich and flavorful filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Appetizer/Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large day-old baguette
- 1 cup cream cheese (softened)
- 1 cup sour cream
- 14 oz artichoke hearts (drained and chopped)
- 10 oz frozen spinach (thawed and squeezed dry)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- 2 tablespoons olive oil (for brushing)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine softened cream cheese, sour cream, artichoke hearts, spinach, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well combined.
- Cut a deep V-shaped section on top of the baguette and remove some bread to create a hollow 'boat.'
- Stuff the filling into the hollowed-out baguette. Press down gently to pack it in.
- Brush the outside with olive oil and place on the prepared baking sheet.
- Bake for 20-25 minutes until golden brown and bubbly. Let cool for a few minutes before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg