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If you’re seeking a dish that combines comfort, flavor, and a dash of elegance, look no further than Spinach and Artichoke Stuffed Bread. This mouthwatering recipe takes the much-loved combination of spinach and artichokes—often found in creamy dips and appetizers—and elevates it by stuffing it into a freshly baked loaf of bread. The result is a delightful harmony of flavors and textures, making it a standout dish that is perfect for any gathering.

Spinach and Artichoke Stuffed Bread

Indulge in the delightful flavors of Spinach and Artichoke Stuffed Bread! This recipe takes the classic creamy dip and elevates it by stuffing it into a crusty sourdough loaf, perfect for any occasion. With fresh spinach, artichoke hearts, and a cheesy filling, every bite is a warm hug for your taste buds. Ideal for sharing at a party or enjoying at family dinners, it's a dish that's sure to impress. Try it today! #StuffedBread #SpinachArtichoke #ComfortFood #PartyAppetizers #SourdoughLove
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Ingredients
  

1 large round loaf of sourdough bread

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and roughly 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 salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for spice)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Bread: Using a serrated knife, carefully slice a circular opening on the top of the sourdough bread, creating a lid. Hollow out the inside of the bread, leaving about 1-inch of the crust intact. Set the bread and lid aside.

      Make the Filling: In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, salt, black pepper, and red pepper flakes. Mix until well combined and all ingredients are fully incorporated.

        Stuff the Bread: Spoon the spinach and artichoke filling into the hollowed-out loaf, packing it tightly. Place the bread lid back on top.

          Bake: Wrap the stuffed bread in aluminum foil and place it on a baking sheet. Bake in the preheated oven for 25-30 minutes until heated through and the cheeses are melted. Remove the foil in the last 10 minutes of baking to allow the top to brown slightly.

            Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before slicing into wedges for serving.

              Enjoy: Serve warm with a side of marinara sauce or a fresh green salad.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8-10