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Greek Garlic Cheese Bread

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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!

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American, Greek
  • Diet: Vegetarian

Ingredients

Units Scale
  • 16 ounce loaf Italian bread (or French loaf)
  • 8 ounces full-fat sour cream, room temperature
  • 8 ounces full-fat cream cheese, room temperature
  • 4 ounces crumbled feta cheese
  • 2 ounces shredded Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 12 ounces marinated or canned artichoke hearts, drained and roughly chopped
  • 1 cup sun-dried tomatoes, chopped (preferably oil-packed, drained and chopped)
  • 1 cup chopped baby spinach
  • 3/4 cup pitted, sliced, olives
  • 8 ounces shredded mozzarella, divided
  • Kosher salt
  • fresh cracked black pepper
  • fresh chopped parsley for garnish

Instructions

  1. HEAT OVEN. Preheat oven to 350 degrees.

  2. MAKE THE CREAMY BASE. Add sour cream, cream cheese, feta cheese (reserve just a bit for topping before baking), Parmesan cheese, garlic, Italian seasoning, and a couple large pinches of salt and pepper to a large bowl. Use an electric mixer to combine until smooth and creamy. You can also just mix everything together by hand if you don’t have a mixer. 
  3. FOLD IN EXTRAS. Add artichoke hearts, sun-dried tomatoes, spinach, olives, and 1/3 of the mozzarella cheese. Reserve some of the sun-dried tomatoes and olives for topping. 

  4. PREP BREAD. Slice the bread in half lengthwise and place it cut-side up on a large baking sheet. Scoop out a bit of the inside of the bread to create a bit of a cavity for the filling. 

  5. ADD CREAMY FILLING. Spread the mixture in an even layer across the cut sides of the bread.

  6. TOP WITH CHEESE + EXTRAS. Top with the remaining mozzarella and add feta, sun-dried tomatoes, and olives. 

  7. BAKE IT UP. Bake for 25–30 minutes, or until the cheese is melted and the edges are golden. Broil for 1–2 minutes, watching closely, until the top is browned and bubbly.

  8. REST + GARNISH + SERVE. Let the bread rest for about 5 minutes. Garnish with fresh chopped parsley, slice, and serve. Enjoy!

  9. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • 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.

Find it online: https://midwestfoodieblog.com/greek-garlic-cheese-bread/