Greek Garlic Cheese Bread

This Greek garlic cheese bread is a creamy, flavor-packed twist on classic cheesy bread, loaded with salty feta, buttery artichokes, tangy sun-dried tomatoes, and briny olives. It’s easy to prep and perfect for sharing as a crowd-pleasing appetizer or cozy side!

Cheesy, garlicky, Mediterranean magic on bread.

• I could gush about this Greek garlic bread all day. It is such a fun appetizer or easy vegetarian lunch. It’s almost like a Greek spinach and artichoke dip stuffed garlic cheese bread, and I guarantee everyone will be coming back for seconds and asking for the recipe!
• The flavor and texture combination is unreal. The edges and bottom are perfectly crisp, and in the middle, a creamy, cheesy Mediterranean-inspired filling packed into every bite.
• I also can’t overstate how easy this Greek garlic bread is to make. We’re mixing the filling together, spreading it across good bread, and baking. That is it. No complicated techniques, no special equipment, nothing to stress about. And if you’re into getting ahead of yourself, you can do all the chopping and prep in advance, so when it’s time to assemble, you’re looking at maybe five minutes of actual work before the oven takes over.

Here’s what you’ll need.

Here’s how it all comes together.

HEAT OVEN. Preheat oven to 350 degrees.

MAKE THE CREAMY BASE. Mix sour cream, cream cheese, feta, Parmesan, garlic, Italian seasoning, salt, and pepper until smooth and creamy.

FOLD IN EXTRAS. Stir in artichokes, sun-dried tomatoes, spinach, olives, and some of the mozzarella.

PREP BREAD. Slice the bread lengthwise and scoop out a bit of the center to create space for the filling.

ADD CREAMY FILLING. Spread the mixture evenly over both halves.

TOP WITH CHEESE + EXTRAS. Add remaining mozzarella along with extra feta, sun-dried tomatoes, and olives.

BAKE IT UP. Bake until melty and golden, then broil briefly for that bubbly, golden top.

REST + GARNISH + SERVE. Let it rest, garnish with parsley, slice, and serve warm.

Things I learned while testing this recipe.

• Use a food processor to shred the mozzarella or grate the Parmesan for easy prep and a better melt.
• Scooping out a little bread makes a huge difference. It keeps all that creamy filling right in the middle where you want it.
• Oil-packed sun-dried tomatoes add way more flavor than dry, bagged ones.
• Don’t skip the broil at the end. It gives you that irresistible cheesy crust.
• Letting it rest for a few minutes helps everything set so it slices cleanly.

Make-ahead magic (because future you deserves this).

• You can prep this recipe in parts, which is why it’s one of my favorites when I’m having friends over.
• Chop and grate everything the night before. Mix together the creamy, cheesy filling and refrigerate overnight.
• 10 minutes before the party starts, finish assembling the bread and pop it in the oven. When guests arrive, they’ll just have to follow their noses right to the kitchen.
• If you’re really pressed for time, you can also assemble the bread fully, cover it with Saran Wrap, and refrigerate it for a few hours before baking.
• Just keep in mind that you’ll likely need to add an extra 5-10 minutes to the baking time to account for the colder ingredients if you’re prepping things ahead.

Here’s what I’d serve with this Greek garlic bread.

• creamy tomato basil soup
• easy one pot ravioli soup
• tomato sausage tortellini soup
• kale pasta salad with poppyseed dressing
• easy tomato + burrata salad

Just in case you have leftovers.

• STORING: Store slices in an airtight container in the fridge for up to 4-5 days.
• REHEATING: You’ve got a few options here. The air fryer is probably what I use most often.
  • Oven: Bake in a 350-degree oven until heated through and crispy.
  • Air fryer: Bake at 350 degrees for a few minutes until hot and bubbly.
  • Microwave: Heat in short intervals until warmed. This works but will leave the bread a bit softer.

More easy appetizer recipes for your eating pleasure.