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- 1 large round sourdough bread loaf - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, well-drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup mayonnaise - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon fresh lemon juice - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped, for garnish This recipe is all about balance. You want the savory artichokes and spinach to shine without overpowering the bread. The sourdough loaf adds a great tang, while the cream cheese and sour cream create a rich base. The mozzarella and Parmesan create that stretchy, cheesy goodness we all crave. - Prep Time: 15 mins - Cook Time: 30 mins - Total Time: 45 mins When you plan your time, consider the prep time. You can chop the spinach and artichokes while the oven heats. This way, you keep things moving. - Servings: 6-8 This recipe feeds a crowd. It’s perfect for parties or game days. Each person can grab a wedge and enjoy. For the full experience, check out the Full Recipe. It guides you through each step! - Set your oven to 350°F (175°C). - Blend cream cheese, sour cream, and mayonnaise until smooth. - Fold in spinach, artichokes, mozzarella, Parmesan, garlic, onion powder, lemon juice, salt, and pepper. Start by mixing the cream cheese, sour cream, and mayonnaise in a bowl. Use a hand mixer or a spatula to blend them well. This makes a nice, creamy base. Once smooth, add the chopped spinach and artichokes. Next, toss in the cheeses, garlic, onion powder, lemon juice, and your salt and pepper. Stir this mixture until everything is evenly combined. - Use a sharp knife to create a cavity in the sourdough bread. Take your sourdough loaf and place it on a cutting board. Carefully use a sharp knife to cut around the inside, making a cavity. Leave about an inch of bread at the edges. This keeps the shape and helps hold the filling. - Coat the inside with olive oil and pack the filling tightly. Drizzle some olive oil inside the hollowed bread. This helps keep it from getting soggy. Now, take your filling and pack it tightly into the cavity. You can mound it a bit above the edges for a nice look. - Place on a baking sheet and bake for 25-30 minutes until golden brown. Put the stuffed bread on a baking sheet. This helps catch any drips while baking. Bake it in the preheated oven for about 25 to 30 minutes. Look for a golden brown color on top. - Cool for 5 minutes and slice into wedges for serving. Once the bread is done, take it out and let it cool for about 5 minutes. This makes it easier to slice. Use a sharp knife to cut the stuffed bread into wedges. This makes it perfect for sharing. Serve it warm and enjoy your savory spinach and artichoke stuffed bread! For the full recipe, check out the recipe section above. You can boost the flavor of your stuffed bread easily. Add fresh herbs like basil or dill. A pinch of red pepper flakes will give it a nice kick. You can also use smoked paprika for depth. Consider mixing in some sun-dried tomatoes or olives for extra taste. Experiment with spices to find your favorite blend. Keeping your bread crisp is key. Start by coating the inside with olive oil. This will help create a barrier. Make sure your filling has no excess moisture. Drain artichokes well and pat spinach dry if needed. If you want, bake it on a pizza stone. This can help with even cooking and crispiness. Serving your stuffed bread can be fun and creative. Place it on a large wooden board for a rustic look. Sprinkle chopped parsley on top for color. Cut the bread into wedges for easy sharing. Serve with small plates and dips like marinara or ranch. You can even add a side salad for a nice touch. For the full recipe, check the details above! {{image_4}} You can easily switch up the veggies in your stuffed bread. Try adding bell peppers, mushrooms, or sun-dried tomatoes. These choices add a pop of color and flavor. You can also use kale or Swiss chard if you want something different. Experiment with veggies you love. This gives the dish a personal touch. Cheese is key to a creamy filling. You might want to try different types for unique tastes. Goat cheese adds a tangy flavor, while cheddar brings a sharper bite. You can also use vegan cheese if you avoid dairy. Mixing different cheeses creates a rich experience. Just remember to keep the total amount the same. To make your stuffed bread gluten-free, use gluten-free bread. Most stores have good options now. You’ll want to check that your cheese and sauces are gluten-free too. This way, everyone can enjoy the dish. Just follow the same steps in the recipe for best results. There’s no need to miss out on this delicious treat! To keep your stuffed bread fresh, wrap it tightly in plastic wrap. Place it in an airtight container. This method helps maintain the bread's moisture and flavor. Store it in the fridge for up to three days. Before serving, you can reheat it in the oven to restore its crispness. If you want to save some for later, freezing is a great option. First, let the stuffed bread cool completely. Then, wrap it tightly in aluminum foil or plastic wrap. Place it in a freezer bag to prevent freezer burn. You can freeze it for up to three months. To reheat, thaw it overnight in the fridge. Bake it at 350°F (175°C) for about 20–25 minutes. This will warm it through and crisp the outside. When stored properly, the stuffed bread stays fresh for about three days in the fridge. If you freeze it, it can last up to three months. After that, the taste and texture may decline. Always check for any signs of spoilage before eating leftovers. Yes, you can prepare it in advance. Mix the filling and stuff the bread. Cover it tightly with plastic wrap. Keep it in the fridge for up to a day. When you are ready to bake, remove the wrap. Bake as usual to warm it up. This stuffed bread pairs well with many sides. Here are a few ideas: - A fresh green salad for a light touch. - A creamy ranch or blue cheese dip for extra flavor. - Sliced veggies like carrots and cucumbers for crunch. - A warm bowl of soup for a cozy meal. You can easily change the spice level to suit your taste. To add heat, mix in crushed red pepper flakes or cayenne pepper. For a milder flavor, reduce the garlic or skip the onion powder. Taste the filling before baking to find your perfect balance. This blog post covered a tasty spinach and artichoke stuffed bread recipe. You learned about the ingredients, preparation steps, and tips to enhance flavor. The recipe is easy, quick, and perfect for sharing. You can also adjust it with variations like vegetarian or gluten-free options. In the end, this dish can impress friends and family. Enjoy baking, and have fun making it your own!

Spinach and Artichoke Stuffed Bread

Elevate your snack game with this Savory Spinach and Artichoke Stuffed Sourdough Bread recipe! Perfect for gatherings and cozy nights in, this dish combines creamy filling and crusty sourdough for a mouthwatering treat. With easy-to-follow steps and delicious flavors, it’s sure to impress your guests. Click through to discover the full recipe and make your next gathering unforgettable with this tasty delight!
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Ingredients
  

1 large round sourdough bread loaf

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, well-drained and chopped

1 cup cream cheese, softened to room temperature

1/2 cup sour cream

1/2 cup mayonnaise

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon fresh lemon juice

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 350°F (175°C) to prepare for baking.

    In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a spatula to blend these three ingredients until smooth and creamy.

      Fold in the finely chopped spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, minced garlic, onion powder, lemon juice, and a pinch of salt and pepper. Stir thoroughly until all components are evenly mixed.

        Carefully take the sourdough bread and use a sharp knife to hollow out its center, creating a cavity for the filling. Be mindful to leave enough bread around the edges (approximately 1 inch) to maintain the structure.

          Lightly coat the inside of the hollowed-out bread with olive oil. This will help to keep the bread from getting soggy during baking.

            Generously fill the hollowed bread with the spinach and artichoke mixture, ensuring it is packed tightly and mounded slightly above the edges.

              Place the stuffed bread on a baking sheet lined with parchment paper or aluminum foil to catch any drips. Transfer to the preheated oven and bake for about 25-30 minutes, or until the bread's crust is golden brown and the filling is heated through.

                Once baked, take the bread out of the oven and allow it to cool for about 5 minutes. Then, carefully slice the stuffed bread into wedges or bite-sized pieces for serving.

                  Before serving, sprinkle fresh chopped parsley on top for a vibrant pop of color and a hint of freshness.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 6-8

                      - Presentation Tips: Serve the stuffed bread on a large wooden board or a decorative platter, with extra parsley scattered around for garnish. Offer small plates and napkins for easy sharing at gatherings!