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Artichoke Dip Stuffed Bread Recipe

Artichoke Dip Stuffed Bread is the ultimate cheesy, crowd-pleasing appetizer. Creamy, savory filling baked into a crusty loaf, this pull-apart dish delivers warm, melty flavor in every bite. Great for sharing, easy to prep, and impossible to resist.
Print Recipe
20 minutes
Total Time 25 minutes
Servings 8

Ingredients
  

  • 1 large round loaf crusty bread sourdough or boule style
  • 1 14 oz can artichoke hearts, drained and chopped
  • 1 cup baby spinach roughly chopped
  • 1/2 cup cream cheese softened
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove minced
  • Salt and pepper to taste
  • 1 tbsp olive oil for brushing

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Slice the top off the bread loaf and hollow out the center, leaving about 1 inch of bread on all sides. Set aside the top and inner bread pieces for later.
  • In a large bowl, mix together cream cheese, sour cream, artichokes, spinach, mozzarella, Parmesan, garlic, salt, and pepper until combined.
  • Spoon the mixture into the hollowed-out bread loaf, mounding it slightly over the top.
  • Place the stuffed bread on a baking sheet. Brush the outside of the bread with olive oil.
  • Bake for 20-25 minutes, or until the filling is hot and bubbly and the top is golden brown.
  • Let cool for 5 minutes. Serve by tearing or slicing pieces of the bread bowl with filling.

Notes

  • Save the removed inner bread for dipping or toasting.
  • For extra flavor, add a pinch of red pepper flakes or chopped green onions.
  • Bake on foil or parchment for easy cleanup.
  • Make the dip a day ahead and refrigerate until ready to bake.