Creamy Spinach and Artichoke Garlic Bread
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What’s Up, Hungry People!
Lately, I’ve been on a bread-stuffing spree. Whether I’m cramming cheese into a pizza pretzel or packing a ciabatta loaf with chicken and artichokes, the world of stuffable ingredients is wide open. Imagine a loaf of French bread bursting with spinach, cream cheese, tomatoes, and artichokes. To make it even better, we’ll slather it with a divine garlic butter, parmesan, and green onions. Let me tell you, this spinach and artichoke stuffed garlic bread is next-level delicious. Plus, it’s easy enough to whip up for events or a casual weeknight dinner.
Why I Love This Recipe
Garlic bread has always been a favorite of mine—I just can’t get enough! Around Christmas, I first experimented with stuffing a loaf of bread with cheese and chicken. The results? Easier and tastier than I ever imagined. I’ve tried my hand at a few stuffed loaves since then, but folks, this one’s the winner.
Here’s What You Need
- French baguette: Acts as the vessel for the stuffed ingredients, providing a crunchy exterior and soft interior.
- Cream cheese: Serves as the creamy, tangy base for the filling, helping to bind the other ingredients together.
- Eggs: Provide structure and stability to the filling, ensuring it holds together while baking.
- Parmesan cheese (grated and shredded): Adds a savory, nutty flavor to the filling and creates a golden, cheesy topping.
- Spinach: Adds color, texture, and nutritional value to the stuffing, balancing out the richness of the cheeses.
- Artichoke hearts: Offer a slightly tangy, meaty texture, enhancing the complexity of the filling.
- Tomato: Provides a sweet and acidic touch, brightening up the creamy, savory filling.
- Green onions: Add both color and a mild onion flavor, giving an extra zing to the overall dish.
- Parsley: Brings in freshness and color, breaking up the richness of the filling and serving as a garnish.
- Paprika: Adds a smoky, mild spice to the filling, complementing the creaminess of the other ingredients.
- Butter: Creates a rich, luxurious coating for the bread, helping it turn golden brown during baking.
- Garlic: Infuses the butter with its strong, aromatic flavor, enhancing the overall savoriness of the dish.
Let’s Cook!
Prepping the Bread
Start by hollowing out the French bread. Cut the loaf in half, then slice each half again. Use a long knife to gently separate the bread from the crust and pull it out by hand. You should aim to have two hollowed-out bread tubes with ends intact, and two without. Keep those bread innards—you can repurpose them in a strata or breadcrumb topping.
Making the Filling
Grab a small bowl and mix together the cream cheese, artichoke hearts, tomatoes, grated parmesan, and a dash of paprika.
Next, fold in some fresh spinach.
While you’re at it, chop up some parsley and green onions. Sprinkle half of each into the cream cheese mix. Pop it in the fridge for about an hour to let those flavors meld together.
Stuff It Good!
Time to get stuffing! You’d be surprised how much of that creamy filling can fit into each bread tube. If you’ve got an extra-long loaf like I did, then you’re in for a treat. Just be sure not to split the sides open. Don’t worry if the filling mounds at the top, because you’ll press the halves together before baking anyway.
Baking Time
Arrange the bread halves in a 9×13-inch cake pan. Press the ends together so that the creamy filling unites them into a glorious loaf.
To minimize escapees, push the open side against the pan’s edges. Now, give each loaf a luxurious brush of melted butter and garlic.
Bake until the tops are golden—don’t forget to keep an eye on the temperature. Once out of the oven, garnish with extra parmesan, parsley, and green onions.
Tips for Perfect Stuffed Artichoke Bread
- Choose the Right Bread: Opt for a baguette that is not too soft or too crusty. You want a good balance for easy hollowing and a satisfying crunch.
- Don’t Overstuff: Be careful not to overfill the bread tubes, as this can cause the sides to split open during baking.
- Watch the Oven: Keep an eye on the bread in the last few minutes of baking to avoid over-browning or burning the top.
- Chill the Filling: If time allows, chilling the filling for an hour can help the flavors meld together, giving you a tastier result.
- Saving the Bread Insides: Don’t throw away the bread you remove from the inside; use it for breadcrumbs or another recipe.
- Mix Up the Veggies: Feel free to add or substitute vegetables like bell peppers or mushrooms, but keep an eye on moisture levels.
- Test for Doneness: Use a toothpick to check the middle part of the stuffing. If it comes out clean, your stuffed bread is ready.
- Let it Set: Always wait at least 20 minutes before cutting into the stuffed bread. This allows the filling to set, making slicing easier.
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Melting Butter and Garlic: Make sure to melt them together just until the garlic is fragrant. Overcooking garlic can make it bitter.
Serving Suggestions
I recommend a cooling period of a few minutes before you dive into slicing. We made the mistake of not waiting when we brought ours, chilled, to Nick’s parents’ house. While my photos may show a somewhat smooshed loaf, trust me—the second loaf we cut later was picture-perfect. The rave reviews from the family were all the proof I needed!
Alright, Hungry People, we’ve walked through every nook and cranny of making this epic spinach and artichoke stuffed garlic bread. Trust me, once you try it, regular garlic bread will feel like a mere prelude. It’s the kind of dish that steals the show, whether you’re serving it at a dinner party or just spicing up a Tuesday night. From selecting the perfect baguette to savoring that first bite, each step is its own little adventure. Enjoy!
Spinach & Artichoke Stuffed Garlic Bread
Ingredients
Instructions
- Preheat the oven to 350°F. Cut the loaf in half, then cut each half in half again. Use a long knife to cut around the bread to remove it from the crust. Reserve the bread 'insides' for another recipe.
- In a medium-sized bowl, stir together the cream cheese, eggs, tomato, and paprika. Add half of the green onions. Fold in the parsley and spinach.
- Spoon the filling into the hollowed-out bread until no more can fit in the loaves without splitting the sides. Press each half of the loaves together then place into a cake pan. Press the open end of each loaf against the side of the pan to prevent the filling from spilling out while it cooks.
- Melt the butter in a small bowl with the garlic until the garlic is fragrant. Brush the butter and garlic mixture over the bread. Pop the stuffed bread into the oven and bake for fifteen minutes, until golden brown on top.
- Garnish with the remaining Parmesan cheese and green onions. Wait to cut for at least twenty minutes, to let the filling set properly. Serve warm, room temp, or cold and enjoy!
