This spinach artichoke bread gives you all the flavor of the dip piled high onto crispy bread and topped with lots of cheese.
I have a weird phobia about artichokes.
I think they’re very odd.
If you look at them they don’t even appear like they should be eaten! I should probably also confess I have never actually had fresh artichokes before.
Again, they freak me out. I’m sorry.
So now that you know how I feel about artichokes I’m sure you are wondering why I made bread that contained artichokes.
Well, they came from a can and somehow just seemed more normal looking.
Plus I’m a huge fan of spinach artichoke dip so I figured I couldn’t go wrong with the dip slathered over bread and covered in cheese.
Dip + bread + cheese = mouth happiness.
More bread options
- Jalapeño Cheddar Cornbread
- Smoked Mozzarella BBQ Chicken French Bread Pizza
- Cheesy Pesto Garlic Bread
- Fig and Pig Open Faced Sandwich
Spinach Artichoke Bread
This spinach artichoke bread gives you all the flavor of the dip piled high onto crispy bread and topped with lots of cheese.
Ingredients
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) block of frozen chopped spinach, thawed and squeezed of excess water
- 1/2 of a small onion, finely chopped
- 2 cloves garlic, minced
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded Italian blend cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 loaf Italian bread, sliced in half
Instructions
- Preheat oven to 350 degrees F.
- In a bowl of an electric mixer add artichoke hearts, spinach, onion, garlic, cream cheese, sour cream, mayonnaise, 1/2 cup of the Italian blend shredded cheese, and Parmesan cheese. Mix on low speed until smooth and combined. Set aside while you prepare the bread.
- Hollow out the center of each half of the Italian bread.
- Stuff each half with an equal amount of filling.
- Sprinkle the remaining 1/2 cup Italian blend shredded cheese onto each half.
- Cover bread loosely with foil and bake for 20 minutes until the filling is hot.
- Remove the foil and let bake until the top of the cheese is golden brown, about 10 minutes more.
- Let the bread rest for 5 minutes, slice, and enjoy!
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 387mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Carolyn @ Cabot
Wednesday 19th of August 2015
Thank you for introducing Spinach Artichoke Bread to my life!~Carolyn
nutmegnanny
Sunday 23rd of August 2015
Hi Carolyn! This bread is sooooooooo good! Perfect for parties or dinner...haha :)
Ashleigh
Sunday 19th of April 2015
This looks absolutely amazing! As a fitness enthusiast, I'm always looking for things that will give me plenty of energy and tastes great too. I'll definitely be giving it a try!
Lisa Canamore
Wednesday 15th of January 2014
I absolutely LOVE artichokes!! I eat them at least twice a wk. I buy a 4 pk @ Trader Joe's for $2.99 once a wk~ they're small so I eat 2 at a time w/ balsamic vinegar mayo w/ lime juice. DELISH!!!!! I can't wait to try this!! Thanx for sharing!!
Aggie
Thursday 11th of April 2013
I could eat this every single day. My mouth is watering :)
Mommypage
Monday 1st of April 2013
Delicious!! We love spinach and artichoke so including those in bread sounds amazing. This is a great idea!
Brandy
Thursday 4th of April 2013
Thank you! It's perfect for dinner or an appetizer :)