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Spinach Artichoke Dip Cheesy Bread

This Spinach Artichoke Dip Cheesy Bread is gooey, cheesy, and packed with flavor—perfect for game day or cozy nights in!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Italian-American
Keyword: Artichoke, Cheesy, Dip, Easy, Quick, Snack, Spinach
Servings: 6 servings

Ingredients

  • 1 Italian loaf bread fresh, crusty
  • 0.5 cup butter melted
  • 6 oz cream cheese softened
  • 5 tablespoons sour cream
  • 5 tablespoons mayonnaise
  • 14 oz artichokes canned, drained and chopped (quartered in brine works great)
  • 1 package Ranch dressing seasoning mix Hidden Valley recommended
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 8 oz frozen spinach thawed and water squeezed out
  • 1 cup shredded mozzarella cheese divided

Instructions

  • Slice the Italian loaf lengthwise, creating two halves. Gently hollow out some of the soft bread inside, leaving about a ½-inch border all around to hold the filling. Save the removed bread bits for another use.
  • In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the drained and chopped artichokes, thawed spinach, Ranch seasoning mix, salt, and black pepper. Mix until everything is well incorporated and creamy.
  • Fold in half of the shredded mozzarella cheese into the spinach-artichoke mixture to ensure a cheesy, melty filling inside the bread. Reserve the other half of the mozzarella for topping later.
  • Spoon the filling evenly into the hollowed-out Italian loaf halves, pressing lightly to fill all the crevices. Distribute it well for every bite to be packed with flavor.
  • Brush the melted butter generously over the exposed bread edges and the top of the filling. Then sprinkle the remaining mozzarella cheese over the filled bread for a golden crust once baked.
  • Place the stuffed bread halves on a baking sheet and bake at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted, bubbly, and starting to brown. Keep an eye on it to avoid burning.
  • Remove from the oven and let cool slightly before slicing into thick pieces. Serve warm for the ultimate cheesy, creamy experience.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Spatula or spoon
  • Knife
  • Measuring Cups and Spoons
  • Cheese grater

Notes

  • Make sure to squeeze out as much liquid as possible from the thawed spinach to prevent soggy bread.
  • Hollow out the bread carefully and avoid overstuffing to maintain a crispy crust.
  • Use foil tenting if the cheese browns too quickly while baking.
  • Store leftovers wrapped tightly in foil or an airtight container in the fridge for up to 3 days.
  • Freeze wrapped stuffed bread for up to 2 months; thaw overnight before reheating.