A cheesy, gooey, golden-baked vegetarian appetizer perfect for every occasion.
Whether you’re prepping for a weekend gathering, planning Lent-friendly appetizers, or craving a comforting homemade snack, few things compare to the magic of a warm loaf of Spinach and Artichoke Stuffed Bread. This vegetarian delight combines creamy cheeses, hearty spinach, and tangy artichokes inside a crusty loaf that’s baked to perfection.
It’s like your favorite spinach-artichoke dip met the best part of sandwich appetizers—stuffed into bread, toasted, and sliced into party-ready bites. This recipe is your go-to for stuffed bread rolls, vegetarian appetizers for parties, or even a stuffed bread loaf you can slice and enjoy for dinner.
🧀 Why This Spinach Bread Recipe Is a Must-Try
There are hundreds of appetizer recipes out there, but here’s why this one stands out:
- Flavorful yet simple: Every bite bursts with creamy, cheesy richness balanced by the earthiness of spinach and the brightness of marinated artichokes.
- Perfect for sharing: It’s easy to slice, serve, and pass around—ideal for game day, potlucks, or family movie night.
- Customizable: Add mushrooms, swap cheeses, or go spicy with jalapeños—this is a stuffed bread recipe that adapts to your pantry.
- Make-ahead & freezer-friendly: Assemble and chill or freeze for a stress-free appetizer anytime.
🛒 Ingredients for Spinach and Artichoke Stuffed Bread
✳️ Filling:
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced
- 1 small yellow onion, diced
- 1 (10 oz) package frozen chopped spinach, thawed and well-drained
- 1 (14 oz) can artichoke hearts, rinsed, drained, and chopped
- 4 oz cream cheese, softened
- ½ cup sour cream (or Greek yogurt)
- ¾ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional for heat)
✳️ Bread:
- 1 large French or Italian loaf (16–18 inches long)
- 1 tablespoon olive oil or melted butter, for brushing
- 1 tablespoon fresh parsley or basil, finely chopped for garnish
💡 Note: You can also use a sourdough round or even hollow out mini dinner rolls for individual servings of stuffed bread rolls.
🔪 How to Make Spinach and Artichoke Stuffed Bread
🔥 Step 1: Prepare the Filling
- Sauté aromatics: In a skillet, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
- Cook veggies: Add the thawed, squeezed spinach and chopped artichokes to the skillet. Stir well and cook for 2–3 minutes until heated through.
- Make it creamy: Reduce heat to low and stir in cream cheese and sour cream. Stir until everything is smooth and well combined.
- Add the cheeses: Mix in shredded mozzarella and Parmesan cheese. Season with salt, pepper, and red pepper flakes if using. Set aside to cool slightly.
❗Important Tip: Be sure the spinach is fully squeezed dry. Use a clean kitchen towel or cheesecloth to remove every drop of water—this ensures the filling is rich, not runny.
🔥 Step 2: Prepare and Hollow Out the Bread
- Preheat your oven to 375°F (190°C).
- Slice the top third off the loaf horizontally. Using a serrated knife, cut along the inside to hollow out a “boat” shape, leaving about 1 inch of bread on the sides and bottom.
- Save the inner soft bread for making breadcrumbs, croutons, or stuffing later.
🔥 Step 3: Fill and Bake
- Stuff the bread: Spoon the spinach-artichoke mixture into the hollowed bread. Use the back of the spoon to press the filling evenly into the loaf.
- Brush and bake: Brush the outer crust with olive oil or melted butter for a golden finish. Place on a baking tray lined with parchment paper.
- Bake for 20–25 minutes, or until the filling is bubbly and the top is lightly browned.
- Garnish with chopped herbs and allow to cool for 10 minutes before slicing.
🧄 Optional: Add a sprinkle of garlic powder or drizzle of garlic butter over the crust for extra flavor.
🍽️ Serving Suggestions
This dish fits a variety of occasions and can be served hot or warm. Here are a few ideas:
- As a Lent appetizer: Serve with roasted vegetables or a tomato basil soup.
- At a party: Slice into 1-inch thick pieces and serve with cocktail napkins or toothpicks.
- With soup or salad: Pair with minestrone, tomato soup, or a light Caesar salad.
- Game-day platter: Add to a mix of wings, sliders, and dips for a stuffed bread appetizer that stands out.
🧊 Storage & Make-Ahead Tips
🧑🍳 To Make Ahead:
- Assemble the bread and store it unbaked in the fridge for up to 24 hours.
- Bring to room temperature before baking.
❄️ To Freeze:
- Wrap unbaked or baked stuffed bread tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- To reheat: Bake frozen loaf at 350°F (175°C) for 30–40 minutes or until warmed through.
🥡 Leftovers:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat slices in the oven or toaster oven for best texture.
🧠 Tips for Perfect Stuffed Bread Every Time
- Drain everything: From spinach to artichokes, moisture is the enemy of crisp bread.
- Don’t overfill: Too much filling can cause overflow or soggy bread bottoms.
- Go crusty: Choose a sturdy, crusty loaf that can handle the weight of the filling.
- Cheese matters: Mozzarella for meltiness, Parmesan for salty sharpness—don’t skip either.
🧑🍳 Variations to Try
🔄 Swap Your Bread
- Use baguettes for mini portions.
- Try stuffed sourdough rounds for rustic presentation.
- Make stuffed bread rolls for a lunchbox-ready meal.
🧀 Cheese Options
- Add Gruyère for a nutty finish.
- Use goat cheese for tang.
- Vegan? Use plant-based cream cheese and cheese.
🌶️ Add Heat
- Stir in chopped jalapeños, sriracha, or chili flakes.
- Top with pepper jack instead of mozzarella.
🍄 Add Extras
- Sautéed mushrooms
- Chopped sun-dried tomatoes
- Kalamata olives
🌱 Dietary Adaptations
This stuffed bread is:
- Vegetarian
- Nut-free
- Can be made gluten-free with GF bread
- Easily veganized with plant-based dairy alternatives
💬 Frequently Asked Questions
❓ Can I use fresh spinach instead of frozen?
Yes, just sauté 6–8 cups of fresh spinach until wilted and drain off the liquid.
❓ Can I use a different kind of bread?
Yes! Any crusty, sturdy loaf works. Sourdough, baguettes, or ciabatta loaves are great alternatives.
❓ What’s the best way to slice the loaf?
Let it cool slightly, then use a serrated knife to slice clean pieces without crushing the filling.
❓ Is this recipe kid-friendly?
Absolutely. Kids love the cheesy filling—just skip the red pepper flakes if they’re sensitive to spice.
🧾 Nutritional Information (Approx. per slice)
- Calories: ~280
- Protein: 10g
- Carbohydrates: 22g
- Fat: 16g
- Fiber: 3g
- Calcium: High
- Iron: Moderate
✅ For a lighter version, use reduced-fat cheeses and Greek yogurt in place of sour cream.
🎯 When to Serve Spinach and Artichoke Stuffed Bread
This recipe is incredibly versatile. Serve it during:
- Holiday parties or potlucks
- Vegetarian appetizer trays
- Family game nights
- Weeknight dinners
- Lent Fridays
- Appetizer courses at brunch or dinner parties
🧡 Final Thoughts
Spinach and Artichoke Stuffed Bread is more than an appetizer—it’s a showstopper. It brings together familiar flavors, creamy textures, and crispy, crusty goodness into a beautiful loaf that feeds a crowd or satisfies your weeknight cravings.
With its versatility and crowd-pleasing flavor, it’s a recipe you’ll want to make again and again. Whether you’re serving a crowd, prepping for a holiday, or just treating yourself to something warm and cheesy, this dish delivers.
