Description
The Spinach Artichoke Stuffed Bread Bowl is a rich, creamy, and cheesy appetizer combining tender spinach, tangy artichoke hearts, and a blend of cheeses all baked inside a crusty bread bowl. Perfect for parties or cozy nights, this warm and flavorful dish offers comfort with an irresistible cheesy pull and a beautiful presentation.
Ingredients
Scale
Fresh Produce
- 2 cups fresh spinach, roughly chopped
- 1 cup artichoke hearts, chopped (marinated or canned, well drained)
- 2 cloves minced garlic
Dairy & Cheese
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Other
- 1 round loaf of bread (sourdough or boule), large enough to hollow out
- 1 tablespoon olive oil (for sautéing)
Instructions
- Prep the bread bowl: Cut the top off your round bread loaf and carefully hollow out the inside, leaving about a 1-inch thick wall all around to hold the filling without leaks.
- Cook the spinach and garlic: Heat olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the fresh spinach and cook until wilted and most moisture has evaporated, about 3-5 minutes. Remove from heat.
- Mix the creamy filling: In a mixing bowl, combine softened cream cheese, sour cream, half of the shredded mozzarella, grated Parmesan, cooked spinach, chopped artichoke hearts, salt, pepper, and red pepper flakes (if using). Stir well until smooth and evenly blended.
- Stuff the bread bowl: Spoon the creamy filling mixture into the hollowed-out bread bowl, packing it evenly. Sprinkle the remaining shredded mozzarella or extra Parmesan on top for a golden crust.
- Bake until bubbly: Place the stuffed bread bowl on a baking sheet and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is bubbly and golden brown.
- Cool slightly and serve: Let the bread bowl rest for 5-10 minutes after baking to avoid burns and allow the filling to set slightly before serving.
Notes
- Drain spinach thoroughly by squeezing out as much water as possible to prevent a watery filling.
- Choose thick, crusty bread like sourdough or boule to hold the creamy filling without sogginess.
- Experiment by swapping in different cheeses such as pepper jack or gouda for unique flavor profiles.
- Fresh garlic offers stronger aroma and texture compared to garlic powder—use fresh whenever possible.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days; keep bread bowl separate.
- Filling freezes well for up to 2 months; thaw completely before reheating.
- Reheat filling in microwave or oven; toast bread bowl separately to revive crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of bread bowl with filling
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg