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.

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. I can’t even blame this on being a picky eater. I’m totally not! I will eat almost anything (with the exception of sesame but that is only because I’m sorta allergic and sometimes it makes me break out in hives) but I can’t seem to get into the whole artichoke thing. I don’t know…do you eat them fresh? What is the best way?

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.

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.

Yield: 1 large loaf

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) block of frozen chopped spinach, thawed and squeezed
  • 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 Italian blend cheese, shredded (divided)
  • 1/4 cup Parmesan cheese, grated
  • 1 loaf Italian bread, sliced in half

Adapted from Closet Cooking

Directions:

Preheat oven to 350 degrees.

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 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 bread rest for 5 minutes, slice and enjoy!