Spinach Artichoke Stuffed Garlic Bread
Spinach Artichoke Stuffed Garlic Bread is the ultimate appetizer. Combining the flavors of spinach artichoke dip and garlic bread into one delicious recipe, this bread is perfect for any gathering and always a hit.
We are big-time foodies, and one of our favorite things to do is combine our favorite recipes into new ones. Over the years, we’ve had our fair share of hits and misses trying to combine various flavor combinations, but we always keep trying!
This artichoke cheese bread with spinach is amazingly delicious and asked for on every occasion!
One of our biggest successes is the spinach artichoke stuffed garlic bread. It has all the rich, deep, cheesy flavor of spinach artichoke dip and the zesty kick of garlic bread – all rolled up into one delicious recipe.
Table of contents
❤️ Why You’ll Love This Recipe
- It uses simple ingredients you can find in your kitchen or at your local grocery store.
- It’s an easy recipe that only takes about 30 minutes from start to finish.
- It’s rich and cheesy and packs a punch of garlic flavor.
- It’s a great appetizer for everything from backyard parties to gameday bashes.
🛒Ingredients
This recipe uses just a few simple ingredients to create its complex flavors. We’ve listed them all here, but you can find their exact amounts in the recipe card at the end of the post.
- Baguette
- Butter
- Garlic cloves
- Artichoke hearts – drained and roughly chopped
- Olive oil
- Baby spinach
- Cream cheese
- Grated fontina
- Green onions – thinly sliced
- Grated parmesan
🔪 How to Make Spinach Artichoke Stuffed Garlic Bread
Making this bread is a fairly straightforward process. It only takes a few simple steps and about 30 minutes from start to finish.
Step 1: Make the Garlic Butter
Add the butter to a small bowl and grate the garlic into it. Then, microwave until the butter melts. Stir and set aside.
Step 2: Prep the Baguette
Cut the baguette in half lengthwise and remove part of the middle to slightly hollow it out. Brush the garlic butter all over the inside of each half with a pastry brush and set aside. Preheat the oven to 350 degrees.
Step 3: Make the Filling
Saute the artichoke hearts in a large pan with olive oil over medium heat for about a minute. Then, add the spinach and cook, stirring gently, until the leaves begin to wilt. Add the fontina and cream cheese and stir until completely melted. Fold in the green onions and remove the mixture from the heat.
Step 4: Fill
Fill the hollowed-out portion of each half of the baguette, filling each evenly.
Step 5: Bake
Cover the baking sheet with foil and bake for 15 minutes. Then, remove the foil and sprinkle the bread with parmesan cheese. Bake uncovered for another 5 minutes or until the cheese is bubbly and slightly golden. Enjoy!
📝Variations
- Spicy – Add red pepper flakes for a spicy kick.
- Fontina – You can use gruyere, gouda, or mild provolone in place of fontina.
- Bacon – Bacon makes everything better, and that’s true with this dip. Add crumbled bacon!
If you love hot bread stuffed with delicious fillings, then try our stuffed pepperoni bread.
🥄 Equipment
- Measuring cups and spoons
- Baking sheet
- Large pan
- Pastry brush
- Bread knife
- Foil
🥫 Storage
Refrigerate this bread for up to 2 days in an air-tight container. Strictly speaking, the filling will last longer, but the bread will get too soggy.
What to Serve with Spinach Artichoke Stuffed Garlic Bread
Serve this stuffed garlic bread with spaghetti, lasagna, and other such hearty, tomato-based dishes for a hefty meal with wonderful flavor. You can also pair it with other finger foods for a truly impressive snack table.
💭 Tips
- Don’t completely hollow out your baguette. You want enough bread to hold everything together when it’s sliced and add a nice, chewy texture.
- This bread is baked after filling, so don’t overcook the artichokes and spinach.
- Stir constantly after adding the cheese to help the filling melt and prevent sticking.
⁉️ FAQ
Spinach artichoke stuffed garlic bread is the perfect marriage of spinach artichoke dip and garlic bread. Two partially hollowed-out baguette halves are coated with garlic butter, filled with spinach artichoke dip, and baked until gooey and golden.
If you don’t wilt your spinach, it can release too much water as the bread bakes, leading to a watery filling.
Use a sharp, serrated bread knife to cut your bread. Let the knife do the work, pressing only enough to allow the teeth to bite into the bread as you move the knife back and forth. Too much pressure is what squishes your bread.
If you remove too much bread from the baguette, it won’t have enough body to support the filling when you cut the bread into slices.
🍽 More Recipes
Do you enjoy delicious bread appetizers? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Spinach Artichoke Stuffed Garlic Bread
Equipment
- small bowl
- sharp knife
- pastry or bbq brush
- large baking sheet
- large skillet
Ingredients
- 1 baguette
- 4 tablespoons butter
- 4 garlic cloves
- 10 ounces artichoke hearts drained and roughly chopped
- 1 tablespoon olive oil
- 6 ounces baby spinach 6 oz
- 8 ounces cream cheese
- 1 ½ cups grated fontina cheese
- 3 green onions thinly sliced
- ¼ cup grated parmesan cheese
Instructions
- In a small bowl, place the butter and grate the garlic into the butter.
- Place in the microwave until butter melts.
- Stir to mix the garlic and butter together.
- Set aside.
- Slice the baguette lengthwise and pull out part of the inside of the bread to slightly hollow it out, while still leaving some on the sides.
- Using a pastry or pastry brush, spread the garlic butter all over the inside of the bread.
- Place the bread on a large baking sheet and set to the side.
- Preheat the oven to 350 degrees.
- In a large pan, place the olive oil and artichoke hearts over medium heat for about 1 minute.
- Add the spinach and stir gently as the leaves start to wilt.
- Add the fontina and cream cheese and stir until they melt. Fold in the green onions and remove from heat.
- Scoop the filling into the middle of the bread until they are both evenly filled.
- Cover the baking sheet with a piece of foil and place in the oven for 15 minutes.
- Remove the foil and sprinkle the parmesan cheese on top and return to the oven (minus the foil) for another 5 minutes, or until the cheese turns slightly golden and bubbly.
- Remove and slice to serve.
- Garnish options can be extra green onions, fresh basil leaves and slices of parmesan cheese!
