Pin This Alfredo Spinach Artichoke Bread combines everything you crave in a party appetizer: a crispy bread crust, gooey melted cheese, and a rich, creamy spinach artichoke filling thanks to a touch of Alfredo sauce. It is the kind of recipe you bring out for special gatherings or lazy weekend movie nights when comfort food calls your name.
It is one of those appetizers that disappears fast. I first made it for a game night and had to fend everyone off from finishing it before I got a slice. Since then, friends have insisted I bring it to every get-together.
Ingredients
- Large round sourdough or Italian bread loaf: Fresh bakery loaves provide the best crunchy crust and airy inside.
- Frozen spinach thawed and squeezed dry: Ensure no extra water dilutes the filling pressing dry is key for rich flavor.
- Canned artichoke hearts drained and chopped: Opt for water-packed artichokes without tough leaves slice finely for even mixing.
- Garlic minced: Look for plump firm cloves for sharp flavor.
- Cream cheese softened: A full-fat brick gives smoothest creamiest results.
- Alfredo sauce either store-bought or homemade: Choose one with real cheese for authentic depth or stir up your favorite homemade version.
- Grated Parmesan cheese: Real Parmigiano Reggiano adds nutty flavor that balances the richness.
- Shredded mozzarella cheese: Go for whole-milk mozzarella for the best melt and stretch.
- Sour cream: Adds tang and lightens the texture.
- Salt and black pepper: Kosher salt and freshly cracked pepper highlight all the flavors.
- Crushed red pepper flakes optional: A pinch adds subtle heat that is perfect for adults.
- Unsalted butter melted: Quality butter makes a difference in flavor.
- Chopped fresh parsley: Brightens up the finished bread with color and freshness.
Instructions
- Preheat the Oven:
- Crank your oven to three hundred seventy five degrees Fahrenheit which is one hundred ninety degrees Celsius and arrange a sheet of parchment paper on a baking sheet for easy clean up.
- Prepare the Bread:
- With a sharp serrated knife carve a crosshatch pattern into the bread loaf. Cut almost all the way through but be careful to leave half an inch intact at the base so the loaf stays together.
- Mix the Filling:
- In a mixing bowl combine the thawed spinach chopped artichokes minced garlic softened cream cheese Alfredo sauce Parmesan mozzarella sour cream salt pepper and red pepper flakes. Stir until completely smooth and evenly combined.
- Stuff the Bread:
- Carefully pull apart the cut bread sections and use a spoon to press the filling deep into every crevice so each piece will be packed with dip.
- Add the Butter:
- Pour the melted butter evenly on top of the stuffed loaf. This helps the outside crisp while the inside stays soft.
- Wrap and Bake:
- Loosely tent the bread in foil to prevent burning and bake on the prepared sheet for fifteen minutes. This gently heats everything through.
- Finish Baking Uncovered:
- Remove the foil so the cheese can brown and bubble then bake another eight to ten minutes until glorious golden and melty.
- Garnish and Serve:
- Take the bread from the oven scatter fresh parsley on top and let cool a couple minutes before serving so each bite stays intact and extra gooey.
Pin Crispy bread with creamy filling is utterly addictive my Parmesan obsession began with this recipe. The sharp tang makes the whole loaf aromatic and melty and my family always crowds in the kitchen when they smell it baking.
Storage Tips
Let any leftovers cool completely before wrapping tightly in foil. This bread keeps best in the fridge for up to three days. To reheat pop slices in a preheated oven at three hundred fifty degrees Fahrenheit until warmed through and the cheese begins to melt again. Microwaving does the trick but the bread will be softer.
Ingredient Substitutions
No sourdough on hand Use ciabatta or baguette for a different texture. If you want a lighter dip try swapping half the cream cheese for Greek yogurt. For a spicy twist add chopped jalapeno or use pepper jack instead of mozzarella. Vegan cheese shreds and vegan cream cheese work surprisingly well for a dairy free version.
Serving Suggestions
This bread makes a festive starter for pasta night or pairs well with a bright Italian chopped salad. Slices are easy to grab during parties so you do not need extra plates. Sometimes I serve with a bowl of extra Alfredo sauce or even a simple tomato soup for dipping.
Cultural and Seasonal Adaptations
Inspired by classic American spinach artichoke dip crossed with Italian Alfredo the bread is great year round. In winter bake with hearty country bread. For spring try adding fresh herbs like basil or chives. During holidays present the loaf whole and let everyone pull their own portion for a rustic touch.
Pin Always squeeze spinach dry to avoid sogginess. Make sure bread cuts do not go all the way through to keep the structure. Fresh grated cheese gives the best melt and flavor.
Recipe FAQ
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Sauté briefly, drain excess liquid, and chop before mixing in.
- → How do I keep the bread from getting soggy?
Make sure to thoroughly squeeze out moisture from spinach and artichokes before combining ingredients.
- → Can I prepare this ahead of time?
Yes, you can store the stuffed loaf in the fridge, wrapped, and bake just before serving for best texture.
- → What breads work best for this dish?
Sourdough and rustic Italian loaves hold up well, but gluten-free options also work if preferred.
- → How can I add extra flavor?
Mix in chopped bacon, sun-dried tomatoes, or more spices to the filling for a unique twist.
- → What is a good dipping sauce?
Warm Alfredo sauce or a garlicky marinara are both excellent choices for dipping.