Description
A warm, cheesy, and shareable appetizer where a sourdough loaf is stuffed with a creamy spinach and artichoke dip and baked until golden and bubbly.
Ingredients
Scale
For the Crust:
- 1 large round sourdough bread loaf
- 2 cups shredded mozzarella cheese, divided
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp unsalted butter, melted
Instructions
1. Prepare the Crust:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Using a serrated knife, carefully cut a cross-hatch pattern into the top of the sourdough loaf, making 1-inch squares. Be careful not to cut all the way through the bottom crust.
- In a large bowl, combine the softened cream cheese, sour cream, 1 1/2 cups mozzarella, parmesan cheese, chopped artichokes, spinach, garlic, onion powder, red pepper flakes, salt, and pepper. Mix until well combined.
- Gently pry open the cuts in the bread and stuff the cheesy spinach and artichoke mixture into all the crevices, ensuring it gets down into the loaf.
- Brush the top of the stuffed loaf with the melted butter and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Place the loaf on the prepared baking sheet and bake for 25-30 minutes, or until the cheese is completely melted and the top is golden brown and crispy.
- Remove from the oven, let it cool for 5 minutes, then pull apart and serve immediately.
Notes
You can customize the seasonings to taste.