Cheesy Spinach Artichoke Bread

Spinach Artichoke Dip Stuffed Bread ~

Cheesy Spinach Artichoke Bread is the perfect appetizer package….everybody’s favorite garlicky, cheesy dip all hot and bubbly and ready-stuffed into a crunchy baguette. Slice it up and watch it disappear.

Spinach Artichoke Dip Stuffed Bread ~

It’s unanimous in our family, spinach artichoke dip is the king of appetizers. Mention it late in the afternoon and you’ll hear all sorts of grunts, groans, and slurping noises…it isn’t pretty. Spinach artichoke dip calls up some decidedly primitive instincts.

Cheesy Spinach Artichoke Dip Stuffed Bread ~

Usually I bake and serve this dip in a casserole dish with chips, or sometimes with bread, but this is the first time I’ve baked and served it IN bread. It’s genius, and utterly delicious.

Cheesy Spinach Artichoke Bread is a fabulous game night appetizer, you can dispense with the chips, the dip is right in the bread! |

After I’ve make my dip I simply cut out a channel from the top of a loaf of French bread. I pull out some of the extra bread from the center of the loaf to make room for the dip. I’m careful not to scoop out all the bread because I need to leave enough so that the dip and bread will hold together when sliced. Then I pack the hollowed out loaf with the dip.

Cheesy Spinach Artichoke Bread --- an all in one dip solution! |

I bake the stuffed loaf for 15 minutes, then top it with lots of shredded mozzarella cheese — then bake for another 15 minutes until browned and bubbly.

Spinach Artichoke Bread ~

If you need to reheat this cheesy spinach artichoke bread, wrap loosely in foil and place in a 325F oven until hot.

3.46 from 53 votes

Cheesy Spinach Artichoke Bread

Author Sue Moran


spinach artichoke dip

  • 8 ounces frozen spinach thawed
  • 1-2 cloves garlic peeled
  • 1 14- ounce can artichoke hearts
  • 4 ounces cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese divided
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper
  • 1 large loaf French bread
  • chopped fresh parsley for garnish


  • Set oven to 350F
  • Make sure your spinach is very well drained, I put it in a mesh strainer and push the excess liquid out with the back of a large spoon. Put the spinach and garlic into the bowl of a food processor and process until finely minced.
  • Drain the can of artichoke hearts, and then squeeze the excess liquid out of each one gently by hand. Add them to the processor and process until finely chopped.
  • Add the cream cheese, sour cream, mayo, sharp cheese, and just 1/2 cup of the mozzarella to the processor. (Save the remaining 1/2 cup of mozzarella for the topping.) Add the salt and pepper and process until well blended.
  • Cut a channel into the top of the loaf of bread and remove the top section of the crust. Scoop out enough of the bread to leave room for the dip, but be sure to leave some bread along the bottom and sides for stability. Stuff the dip into the bread, pressing down with a spoon to get it completely filled. You will have extra dip, depending on the size of your loaf. You can bake it separately with chips, or freeze it for later.
  • Bake the bread for 15 minutes. Remove from the oven and sprinkle the remaining mozzarella cheese over the top. Return to the oven for another 15 minutes, or until everything is hot and melted. Sprinkle with chopped fresh parsley.
  • Let the bread cool for a couple of minutes, and then slice. Plan to serve right away, while it is hot.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • Look for a relatively large, soft, ‘fat’ baguette for this recipe, a long crusty skinny one will be hard to stuff.
  • Use a gentle sawing motion with a sharp serrated knife to slice the bread without squishing it.
  • Be sure to drain your spinach and artichokes well, you don’t want a soupy dip for this recipe because it will be difficult to slice and eat.
  • That being said, this is not a neat appetizer, the dip will ooze out a bit, especially when hot, so serve it with plenty of napkins.


don’t forget to pin this Cheesey Spinach Artichoke Bread!

Cheesy Spinach Artichoke Bread is the perfect appetizer package….everybody’s favorite garlicky, cheesy dip all hot and bubbly and ready-stuffed into a crunchy baguette.  Slice it up and watch it disappear. #appetizer #cheesebread #spinachartichokedip #partyfood #stuffed #hotappetizer

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  • Reply
    February 4, 2018 at 5:15 pm

    I made this tonight to go with our super bowl spread. The only thing I did differently was to pulse in 4 slices of cooked and crumbled bacon towards the end. This was so delicious, definitely a keeper. Thank you!

    • Reply
      February 4, 2018 at 5:26 pm

      The bacon is a nice addition!

  • Reply
    December 22, 2017 at 10:02 pm

    I tried this for the first time and brought it to a party,, it was a hit! I did alter somewhat (I can never just leave a recipe alone) I added 1 can of chopped water chestnuts for some crunch and a can of fie roasted chilles. Thanks for the great recipe, it will defiantly be a tradition in our house!

    • Reply
      December 23, 2017 at 7:28 am

      Sounds great Danette, I can never leave a recipe alone either 😉

  • Reply
    April 28, 2017 at 9:41 am

    Could you use the round fat loaves and just scoop out the middle? You could cut into slices and or wedges maybe?

    • Reply
      April 28, 2017 at 9:56 am

      That might work, but the problem would be that the dip part is pretty fluid, and might be messy…

  • Reply
    November 13, 2016 at 11:20 am

    Could this be cut into pieces and frozen right in the bread? It would make a great snack for my kids. How would you heat it from frozen?

    • Reply
      November 13, 2016 at 11:47 am

      Hmmm, I’m not sure that would work, Beth. For one thing, when you cut into this it’s pretty gooey, I’m not sure how you would freeze it in individual slices. You might be able to use smaller rolls, like sandwich types, and then freeze those whole. Then heat them and slice.

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