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- 1 large round sourdough bread loaf - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon crushed red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) The sourdough bread forms a crusty and flavorful base. It pairs well with the rich filling. Fresh spinach offers vitamins A and K, boosting your health. Artichoke hearts add fiber and antioxidants. Cream cheese and sour cream create a creamy texture that holds everything together. Mozzarella and Parmesan lend a cheesy, melty goodness. Garlic adds bold flavor while onion powder enhances it without overpowering. For sourdough, I recommend La Brea Bakery or your local artisan bakery. For cream cheese, brands like Philadelphia work great. If you prefer a lighter option, try Greek yogurt instead of sour cream. For cheese, use fresh mozzarella for a creamier taste or grab a pre-shredded blend for ease. If you can't find canned artichokes, frozen artichokes work too; just thaw and chop them. Always season with fresh salt and pepper for the best taste. Start by preheating your oven to 350°F (175°C). Take your large round sourdough bread loaf and place it on a cutting board. Cut off the top, creating a lid. Hollow out the inside, leaving a sturdy shell about one inch thick. Tear the removed bread into small chunks. Set these aside for later use. In a large mixing bowl, combine your softened cream cheese, sour cream, and olive oil. Use a hand mixer or a whisk to blend until the mixture is smooth. Next, fold in the chopped spinach, artichoke hearts, shredded mozzarella, grated Parmesan, minced garlic, onion powder, crushed red pepper flakes, and season with salt and pepper. Mix everything until well combined. Now, stuff this creamy mixture into your hollowed bread. Press down gently to ensure it’s packed well. Place the stuffed bread on a baking sheet. Scatter the reserved bread chunks around it. Brush these pieces with a little olive oil and sprinkle with salt. Cover the stuffed bread with aluminum foil. Bake for 25 minutes, then remove the foil. Continue baking for another 10 to 15 minutes, until the cheese is bubbly and the top is golden brown. Once done, let it cool for a few minutes. Garnish with fresh parsley before serving. For the full recipe, refer to the Spinach and Artichoke Stuffed Bread section above. To create a creamy filling for your Spinach and Artichoke Stuffed Bread, start with softened cream cheese. This makes mixing easy. Blend it with sour cream and olive oil until smooth. If you want extra creaminess, add more sour cream or cream cheese. Mix in the spinach and artichokes gently to keep the texture. Avoid over-mixing, as this can make your filling too dense. Baking times can change based on your oven type. For a conventional oven, bake the stuffed bread for about 35 to 40 minutes. If you use a convection oven, reduce the time by 5 to 10 minutes. Cover the bread with foil for the first half of the bake to keep it moist. Remove the foil to let the top brown nicely. Check for bubbly cheese to know when it’s done. Present your stuffed bread on a wooden cutting board for a rustic touch. Place the toasted bread pieces around it for dipping. You can also drizzle a little olive oil or serve marinara sauce on the side. Garnish with fresh parsley to add color and freshness. This simple setup makes your dish look gourmet and inviting. For the full recipe, you can refer to the earlier section. {{image_2}} You can easily make this dish vegetarian or vegan. To make it vegetarian, just skip the meat and use all plant-based ingredients. For vegan options, swap the cream cheese and sour cream for dairy-free versions. Use cashew cream or tofu for a rich texture. This keeps the flavors intact while making it suitable for everyone. Adding herbs or spices can change the taste a lot. Try adding fresh basil, dill, or thyme to the filling. You can also mix in some sun-dried tomatoes for a tangy kick. If you like heat, more crushed red pepper flakes can spice things up even more. Experimenting with flavors makes it fun and unique. Cheese choice plays a big role in taste and texture. If you want a sharper flavor, try using aged cheddar or gouda instead of mozzarella. Cream cheese can be swapped with ricotta for a lighter filling. Mixing different cheeses can create new textures and layers of flavor. Feel free to get creative! For the full recipe, check out the Spinach and Artichoke Stuffed Bread recipe above. Store any leftover spinach and artichoke stuffed bread in an airtight container. This keeps it fresh. You can also wrap it tightly in plastic wrap or foil. Make sure to keep it in the fridge. Leftovers should stay good for up to three days. To reheat your stuffed bread, preheat the oven to 350°F (175°C). Place the bread on a baking sheet. Cover it lightly with foil to prevent burning. Heat for about 15-20 minutes or until warm. This keeps the bread soft and the filling creamy. You can freeze the stuffed bread if you want to keep it longer. Wrap it well in plastic wrap and then in foil. This helps prevent freezer burn. It can last up to three months in the freezer. To enjoy, thaw it in the fridge overnight before reheating. Yes, you can use fresh artichokes. First, clean and cook them until tender. This may take longer than canned artichokes. Once cooked, chop them into small pieces. Fresh artichokes add a vibrant taste. However, they require more prep time. If you love that fresh flavor, it’s worth the effort! You can prepare the filling a day before. Mix the spinach, artichokes, and cheeses. Store it in the fridge. On the day you want to serve, hollow out the bread. Stuff it with the filling, then bake. This saves time and makes for a quick meal. Just remember to let it come to room temperature before baking for best results. This dish pairs well with many sides. Try serving it with a crisp salad. A light vinaigrette complements the rich flavors well. You can also offer marinara sauce or extra olive oil. These add a nice dip option for the bread pieces. Enjoy with friends for a fun gathering! You learned about making Spinach and Artichoke Stuffed Bread in this post. We covered the ingredients, step-by-step instructions, and useful tips. You can also explore variations and storage options. Remember, perfecting this dish takes practice. Don't hesitate to try new flavors or methods. Enjoy sharing this tasty bread with your friends and family. Your efforts will surely impress them!

Spinach and Artichoke Stuffed Bread

Impress your friends and family with this delicious Spinach and Artichoke Stuffed Bread recipe! This creamy, cheesy delight wrapped in warm sourdough is perfect for any occasion. I'll walk you through each simple step, from mixing the perfect filling to baking it to golden perfection. Whether it's a cozy night in or a festive gathering, this dish is sure to be a hit. Click through to explore the full recipe and get cooking today!
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Ingredients
  

1 large round sourdough bread loaf

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon crushed red pepper flakes (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    Cut the top off the sourdough bread loaf and hollow out the inside, leaving about a 1-inch thick shell. Tear the removed bread into small pieces and set aside for later.

      In a mixing bowl, combine the softened cream cheese, sour cream, and olive oil. Use a hand mixer or whisk to blend until smooth.

        Stir in the chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, crushed red pepper flakes, salt, and pepper. Mix until all ingredients are well combined.

          Stuff the board with the prepared spinach and artichoke mixture, pressing down gently to fill it well.

            Tear the reserved bread pieces into small chunks and scatter them around the stuffed bread on a baking sheet. Brush them lightly with olive oil and sprinkle with a pinch of salt.

              Cover the stuffed bread with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the top is golden brown.

                Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                    Presentation Tips: Serve the stuffed bread on a wooden cutting board or platter, along with the toasted bread pieces for dipping. You can also offer a small bowl of extra olive oil or marinara sauce on the side for added flavor!