Easy Spinach and Artichoke Cheese Bread

This easy spinach and artichoke cheese bread comes together in just minutes for a delicious appetizer everyone will love! Whether it’s game day or ladies night, your friends are going to be asking for the recipe!

 

Easy Spinach and Artichoke Bread

If you love my classic spinach and artichoke dip, you are going to be OBSESSED with this spinach dip cheesy bread! It combines the traditional flavors of spinach and artichoke dip with ooey gooey cheese bread for a delicious hand-held appetizer that everyone will love!

Ingredients for Spinach Garlic Cheese Bread

• Italian Bread: I like to use Italian bread (as opposed to French bread) for this recipe because it offers a wider, flatter base. Which makes it easier to spread the delicious spinach dip across it in an even layer. Ciabatta bread could work too although the texture of the crust is a bit tougher.
• Spinach: Fresh baby spinach is my go-to for this recipe. Frozen spinach will release too much liquid and the flavor isn’t as good. Stick with fresh for this spinach artichoke bread!
• Sour Cream: Full-fat sour cream will give you the best flavor and texture for this cheesy bread.
• Cream Cheese: Skip the low-fat or fat-free for this recipe. Regular cream cheese has the best flavor and texture.
• Artichoke Hearts: I like to use marinated artichoke hearts but canned artichoke hearts will work as well.
• Garlic: Freshly minced garlic adds the best flavor. Use 1/2 a teaspoon of garlic powder in its place.
• Mozzarella: I like to shred my own whole milk mozzarella because I find it has the best flavor and gets super melty.
• Parmesan: Grate your own Parmesan at home for the best flavor and melty texture.

How to Make Spinach and Artichoke Garlic Cheese Bread

Heat oven to 350 degrees. Slice the loaf of Italian bread in half lengthwise and place, cut side up, on a large baking sheet. Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, a third of the mozzarella, all the Parmesan, and a few hearty pinches of salt along with a pinch of pepper.

Mix until well combined.

Spread spinach dip mixture in an even layer across the cut side of each piece of bread.

Top with remaining mozzarella cheese. 

Bake for 25-30 minutes or until the cheese on top is melted and the edges are turning golden brown. Broil for 1-2 minutes until all the cheese on top is turning dark golden brown.

Let sit for about 5 minutes to cool. Slice, garnish with fresh parsley, and enjoy!

Tips for Making Spinach Artichoke Bread

• Food Processor. Whenever I have a recipe that’s cheese-heavy like this one, I use my food processor to shred it! The food processor will shred the cheese for you in seconds! It’s usually cheaper to buy the block or wedge and it melts so much better than pre-shredded cheese from the grocery store.
• Salt and Pepper. The ingredient list for this spinach artichoke bread is short and sweet. So salt and pepper are going to go a long way in boosting the overall flavors of the dish! Don’t be skimpy – season moderately!

Making Spinach Artichoke Bread Ahead of Time

• This spinach artichoke bread is the perfect make-ahead appetizer!
• While I don’t recommend assembling the cheesy bread until just before you bake it (unless you’re going to freeze it – see below!!), you can prep the individual components days in advance so it takes just a few minutes to throw it together.
• Prepare the spinach artichoke spread up to 2 days in advance.
• Shred your cheese 2 days in advance as well.
• When you’re ready to bake, slice the bread, spread it with the spinach artichoke mixture, top it with the cheese, and pop it in the oven!

Storing Leftover Cheese Bread

Store leftover cheese bread in an airtight container in the fridge for up to 3 days.

Freezing Spinach Artichoke Bread

• You can make this spinach artichoke bread ahead of time and freeze it!
• Assemble as instructed and wrap tightly with cling wrap. Place in a freezer-safe bag and freeze for up to 3 months.
• Bake straight from the freezer – no need to thaw – but plan to increase the baking time significantly to account for the colder temperature.
• Cover the bread loosely with foil if the cheese on top starts to brown before the bread is cooked through and warm in the middle!

Reheating Spinach Garlic Cheese Bread

• Reheat spinach artichoke bread in a 350-degree oven until warmed through.
• Cover loosely with foil if the cheese starts to get too brown before the bread is warmed through in the middle.

More Game Day Favorites

Print