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Stuffed bread has long been a beloved dish across various cuisines, celebrated for its ability to transform a simple loaf into an enticing centerpiece. From Italian focaccia to Middle Eastern manakish, the concept of filling bread with flavorful ingredients is a culinary tradition that transcends borders. One of the standout variations in this genre is the Spinach and Artichoke Stuffed Bread. This delightful dish combines the earthy taste of spinach with the tangy flavor of artichokes, all encased in a warm, crusty bread that makes it perfect for gatherings, parties, or even a cozy night in.

Spinach and Artichoke Stuffed Bread

Discover the mouthwatering delight of Spinach and Artichoke Stuffed Bread! This recipe transforms a simple loaf into a creamy, savory treat filled with fresh spinach, tangy artichokes, and melty cheese, all encased in a golden crust. Perfect for parties, gatherings, or cozy dinners, this stuffed bread is a crowd-pleaser. Serve it with your favorite dips and watch everyone come back for seconds! #StuffedBread #SpinachArtichoke #AppetizerIdeas #ComfortFood #PartyFood #HomemadeGoodness #Yummy
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Ingredients
  

1 large loaf of crusty bread (like sourdough or ciabatta)

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Bread: Carefully cut the top off the loaf of bread, about an inch down, and hollow out the inside, leaving a thick crust on the bottom and sides. Make sure to save the bread you removed for later use (dipping or croutons).

      Make the Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, chopped spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, and red pepper flakes. Mix until well blended. Season with salt and pepper to taste.

        Stuff the Bread: Spoon the spinach and artichoke mixture into the hollowed-out loaf of bread, spreading it evenly. Replace the top of the bread.

          Bake: Wrap the stuffed loaf in aluminum foil and place it on a baking sheet. Bake in the preheated oven for about 25-30 minutes, or until heated through.

            Optionally Broil: For an extra golden and crispy top, remove the foil during the last 5-7 minutes of baking and turn the oven to broil. Keep a close eye to prevent burning.

              Serve: Remove from the oven, let it cool for a minute, then slice the stuffed bread into pieces using a serrated knife. Garnish with fresh chopped parsley and serve warm with the reserved bread pieces for dipping.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 8-10 slices