clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach Artichoke Stuffed Bread

Spinach Artichoke Stuffed Bread

  • Author: Trish Corlew
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 20-25 1" slices 1x


This spinach artichoke stuffed bread is delicious. It’s quick to prepare and makes a tasty dish for a gathering or party. Garnish options can be extra green onions, fresh basil leaves, and slices of parmesan cheese!


  • 1 baguette
  • 4 tbsp butter
  • 4 garlic cloves
  • 1 can (10 oz) artichoke hearts, drained and roughly chopped
  • 1 tbsp olive oil
  • 1 bag baby spinach (6 oz)
    1 8-oz cream cheese
  • c grated fontina cheese
  • 3 green onions, thinly sliced
  • ¼ c grated parmesan cheese


  1. In a small bowl, place the butter and grate the garlic into the butter. Place in the microwave until butter melts. Stir to mix the garlic and butter together. Set aside.
  2. Slice the baguette lengthwise and pull out part of the inside of the bread to slightly hollow it out, while still leaving some on the sides. Using a pastry or pastry brush, spread the garlic butter all over the inside of the bread. Place the bread on a large baking sheet and set to the side.
  3. Preheat the oven to 350 degrees.
  4. In a large pan, place the olive oil and artichoke hearts over medium heat for about 1 minute. Add the spinach and stir gently as the leaves start to wilt. Add the fontina and cream cheese and stir until they melt. Fold in the green onions and remove from heat.
  5. Scoop the filling into the middle of the bread until they are both evenly filled. Cover the baking sheet with a piece of foil and place in the oven for 15 minutes. Remove the foil and sprinkle the parmesan cheese on top and return to the oven (minus the foil) for another 5 minutes, or until the cheese turns slightly golden and bubbly. Remove and slice to serve.