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Spinach and Artichoke Stuffed Garlic Bread

  • Author: Meagan


This is a delightful idea that I came across on Instagram from Buzzfeed/Tasty.  Super simple, super flexible, below is the outline that I used and as you can imagine…there wasn’t a slice left – enjoy!



2+ baguettes, sliced into 4 even lengths – I used ciabatta baguettes and was glad I did as you want a hearty bread that will hold up to being filled


1 can (398 mL) artichoke hearts, drained

1 package (300 g) frozen spinach, thawed, drained and squeezed as dry as possible

1 package (250 g) cream cheese, softened

1+ c. grated mozzarella AND 2 t. garlic powder

1 t. EACH kosher salt AND freshly ground pepper


1/4 c. melted butter AND 1 t. garlic salt AND 1 T. finely minced parsley


Preheat the oven to 350 and lay out a few large pieces of foil.  Use a knife to cut out the middles of all of the bread lengths, I also found that a wooden spoon handle helped with poking out the middles.  Feed the squished bread bits to your children and make the filling.

I used my food processor to be speedy but really you just need to combine the filling ingredients really well in whatever way works best for you.  Use a long, thin spoon (cocktail spoon!), to squish, pat and stuff each length of bread, then slice each stuffed portion into 4 slices.  Arrange in a tight log on your pieces of foil, I found that 2 lengths or 8 slices was a tidy package, and brush liberally with the topping.

Wrap each bread package tightly, but in such a way that it’s also easy to undo again!  Everything up to this point can be done ahead – I’m sure you could also put these in the fridge for several hours or overnight because baking will rejuvenate the bread completely.

Place the package(s) on a large baking sheet and bake for 20 to 30 minutes – or longer if they were cold to start, then carefully unwrap and place on a large platter to serve.  These slices of cheesy goodness would also make a great appetizer but we enjoyed ours with some fabulous lasagna.



From Meagan's Kitchen

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