Spinach Artichoke Dip Stuffed Bread

It occurred to me the other day that I’ve only posted about one game day recipe this fall which is crazy because I love me some game day food!

Hands down, one of my most favorite game day foods is spinach artichoke dip! It’s so comforting this time of year with the cooler weather. I love it with chips, sure, but I think it’s even better with bread so I thought instead of slicing and dipping, why not just stuff bread with this delicious dip?!

Spinach Artichoke Dip Stuffed Bread

This spinach-artichoke stuffed French bread is just all kinds of amazing! It’s warm and comforting and let’s you enjoy this popular dip right on bread so there’s no actual dipping required!

One of my least favorite things about making spinach artichoke dip is I have always used frozen spinach, which requires thawing and making sure you drain it really well. I ain’t got time for that so I just sautéed some fresh spinach for this recipe and it’s not just easier, but also more delicious!

Spinach Artichoke Dip Stuffed Bread

This appetizer couldn’t be easier to make too. All you need is a nice loaf of French bread, scoop out the inside and fill it with the dip, bake, and slice!

Spinach Artichoke Dip Stuffed Bread

Spinach Artichoke Dip Stuffed Bread
Yield: 8 servings

Spinach Artichoke Dip Stuffed Bread

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Enjoy homemade spinach and artichoke dip without having to dip!

Ingredients

  • One loaf of French bread
  • 2 1/2 cups baby spinach
  • 1 tablespoon olive oil
  • 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped
  • 1 (8-ounce) block plain cream cheese, softened
  • 2 cups shredded monterey jack cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • salt to taste

Instructions

  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a baking sheet. Set aside.
  2. Take the loaf of French bread and use a serrated knife to cut a rectangle shape to remove the top crust of the bread. Then use the knife to cut down further into the bread in the same shape. Scoop the inside of the loaf out, leaving about a 1/2-inch thick layer of the bread around the bottom and sides. Place on the baking sheet and set aside.
  3. Heat the olive oil in a sauté man over medium high heat. Add the spinach leaves and sauté until wilted, about 3 minutes. Transfer the cooked spinach to a mixing bowl.
  4. Add the cream cheese, artichoke hearts, 1 cup of the cheese, garlic powder, Worcestershire sauce, and the salt to the bowl with the spinach. Mix together until combined with a spatula (or you can use a hand mixer if that is easier).
  5. Spoon the mixture into the bread, spreading in an even layer. Top with the remaining cup of cheese. Bake the bread for about 20 minutes or until the cheese is melted on top and the dip is warmed through the center. Let stand for 5 minutes and cut into slices. Serve warm.

Nutrition Information:

Yield:

8

Serving Size:

2 slices
Amount Per Serving: Calories: 299Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 624mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 14g
© Stephanie @ Eat. Drink. Love.
Category: Appetizers

Spinach Artichoke Dip Stuffed Bread

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