Ingredients
Scale
- 1 round sourdough boule
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat oven to 375°F (190°C).
- Using a serrated knife, cut the sourdough boule in a grid pattern, being careful not to slice all the way through.
- In a bowl, mix the cream cheese, sour cream, spinach, artichoke hearts, garlic, half the mozzarella, and half the parmesan. Season with salt and pepper.
- Gently stuff the filling into the cuts of the bread using a spoon or clean hands.
- Sprinkle the remaining mozzarella and parmesan over the top of the bread.
- Brush the top of the bread with melted butter or olive oil.
- Wrap the loaf loosely in foil, leaving the top slightly open, and place on a baking sheet.
- Bake for 20–25 minutes or until the cheese is melted and golden.
- For extra crispiness, open the foil completely for the last 5 minutes of baking.
- Serve hot and enjoy pulling apart the gooey, cheesy bites!
Notes
- Use a dense, crusty bread like sourdough to prevent sogginess when baked.
- Make sure your spinach is fully drained—excess moisture can ruin the texture.
- You can prep this loaf 6 hours in advance and store it in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian