Spinach and Artichoke Cheese Bread Recipe

I have to tell you, this Spinach and Artichoke Cheese Bread Recipe quickly became one of my absolute go-to party appetizers. There s something so irresistible about that creamy, cheesy spinach-artichoke mixture baked right into crusty bread. If you ve loved spinach and artichoke dip before, imagine how much better it tastes when it s ooey-gooey and served warm from the oven on fresh bread slices. Trust me, your friends and family will be fighting over the last piece!

This recipe shines at any casual get-together, game day, or even a cozy movie night in. What I love most is how simple it is to throw together, yet it looks and tastes like you spent hours in the kitchen. The combination of smoked gouda and sharp cheddar gives it a tangy depth, while the cream cheese and sour cream make it incredibly luscious. You re going to want to bookmark this Spinach and Artichoke Cheese Bread Recipe, because once you try it, it ll be a staple for years to come.

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Ingredients You’ll Need

These ingredients come together to create a rich, flavorful filling that s creamy yet packed with veggies and bold cheeses. Picking fresh bread from your local bakery really lifts this recipe to the next level.

• French or Italian Bread: Fresh bakery bread works best for a crusty outside and soft, airy inside.
• Cream Cheese: Make sure it s softened to mix smoothly with the other ingredients.
• Mayonnaise: Adds a subtle tang and creaminess that balances out the cheeses.
• Sour Cream: Keeps the mixture light and adds richness without heaviness.
• Garlic Cloves: Fresh minced garlic gives a savory punch-don t skip it!
• Smoked Gouda Cheese: This cheese brings a smoky flavor that pairs beautifully with the spinach and artichokes.
• Sharp Cheddar Cheese: Adds tang and helps melty, gooey texture.
• Artichoke Hearts: Chopped and drained for the perfect veggie bite in every slice.
• Frozen Spinach: Once thawed and squeezed dry, it blends seamlessly into the cheese mixture.
• Red Pepper Flakes (optional): For a little heat to wake up the flavors.

Variations

I like to keep this Spinach and Artichoke Cheese Bread Recipe flexible depending on what I have on hand or who I m serving it to. It s so easy to swap cheeses, add a little protein, or even make it vegetarian-friendly by skipping optional ingredients.

• Cheese Swap: Sometimes I replace smoked gouda with mozzarella for a milder, creamier melt that kids love.
• Spice it Up: Adding a pinch of cayenne or extra red pepper flakes gives it a nice kick if you want it spicier.
• Protein Boost: Toss in some cooked crumbled bacon or diced chicken if you want to make it more filling.
• Vegan version: Use dairy-free cream cheese and vegan cheese alternatives for a plant-based twist.

How to Make Spinach and Artichoke Cheese Bread Recipe

Step 1: Mix the Creamy Filling

Start by preheating your oven to 400°F (200°C). In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth-using a stand mixer makes this effortless, but a hand mixer or even a sturdy spoon works too. Then, stir in the minced garlic, shredded smoked gouda and sharp cheddar cheeses, chopped artichoke hearts, thawed and squeezed-dry spinach, and if you like a little heat, add red pepper flakes. The mixture should be creamy and well combined, so take your time here for the best texture.

Step 2: Prep the Bread

Slice your loaves of French or Italian bread in half lengthwise. I find it easiest to use a serrated bread knife with a gentle sawing motion to keep the bread from squishing. Lay the bread halves cut side up on a foil- or parchment-lined baking sheet for easy cleanup.

Step 3: Spread and Bake

Generously spread the creamy spinach and artichoke mixture onto each bread half. Don t be shy here-you want a nice thick layer so every bite is full of flavor. Bake in the preheated oven for 15 to 20 minutes, until the cheese is bubbling and the bread edges are golden and slightly crusty. Keep an eye during those last few minutes so it doesn’t over-brown. Once done, let it cool for a few minutes before slicing.

How to Serve Spinach and Artichoke Cheese Bread Recipe

Garnishes

When I serve this, I love sprinkling a little freshly chopped parsley or chives on top for a pop of color and freshness. Sometimes I even add a little extra shredded cheese right before baking for an even cheesier crust. A drizzle of good quality olive oil or a light dusting of smoked paprika also adds a delicious finishing touch.

Side Dishes

This bread pairs beautifully with a simple green salad dressed with lemon vinaigrette or a refreshing tomato cucumber salad. For heartier meals, try it alongside grilled chicken or a bowl of hearty soup like tomato bisque or butternut squash. It also makes a fantastic snack on its own or with a glass of your favorite white wine.

Creative Ways to Present

For parties, I like to cut the bread into bite-sized squares and arrange them on a large rustic wooden board with some olives, pickles, and a few dips like marinara or ranch on the side. It looks inviting and encourages everyone to dig in. For a cozy night, serving it straight from the baking sheet with a big stack of napkins is perfectly casual and comforting.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftovers tightly in aluminum foil or store them in an airtight container in the fridge. The bread keeps well for up to 3 days, though it s best enjoyed fresh. I ve noticed that if you let it sit too long, the bread can get a bit soggy from the filling, so speedy consumption is better.

Freezing

If I want to freeze it, I cut the bread into slices and freeze them individually lined with parchment paper in a freezer-safe bag. This way, you can pull out only what you need. Freeze for up to 2 months and thaw in the fridge overnight before reheating.

Reheating

Reheating is simple-pop the bread back in a 350°F oven for 10 minutes or until warmed through and the crust re-crisps. Avoid microwaving if you want to keep that perfect crunchy texture; microwave tends to make it soggy. Oven reheating keeps it tasting as close to fresh-baked as possible.

FAQs

Final Thoughts

I genuinely believe this Spinach and Artichoke Cheese Bread Recipe is a winner because it brings that warm, comforting, cheesy goodness in a way that s easy to make but feels special-perfect for impressing guests or treating yourself on a quiet night in. Give it a try; I promise you ll be reaching for this recipe again and again. It s one of those recipes that makes your kitchen smell incredible and your taste buds so happy. Go ahead, bake it, slice it, and enjoy every melty, cheesy bite!

Spinach and Artichoke Cheese Bread Recipe

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• Author: Lucy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Spinach and Artichoke Bread is a deliciously creamy and savory appetizer featuring a smooth blend of cream cheese, mayo, sour cream, smoked gouda, cheddar, garlic, spinach, and artichoke hearts spread generously over fresh French or Italian bread and baked until golden and bubbly. Perfect for parties or cozy gatherings, this easy-to-make recipe offers a warm, crusty bread base loaded with cheesy, garlicky goodness and a subtle kick from optional red pepper flakes.

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Ingredients

Units USM Scale 1x2x3x

Bread

• 3 loaves French or Italian Bread (fresh from the bakery recommended)

Spinach and Artichoke Mixture

• 1 block (8 oz) Cream Cheese, softened
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 4 Garlic Cloves, minced
• 1 cup Smoked Gouda Cheese, shredded
• 1 cup Sharp Cheddar Cheese, shredded
• 8 oz Artichoke Hearts, drained and chopped
• 10 oz package of frozen Spinach, thawed and drained
• 1 tsp Red Pepper Flakes (optional)

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Instructions

1. Preheat the Oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for baking the bread with the spinach and artichoke mixture.
2. Mix Ingredients: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, minced garlic, shredded smoked gouda, shredded sharp cheddar, chopped artichoke hearts, thawed and drained spinach, and optional red pepper flakes. Mix thoroughly using a stand mixer, hand mixer, or spoon until the mixture is smooth and creamy.
3. Prepare the Bread: Slice each loaf of French or Italian bread in half horizontally, creating two long pieces for each loaf.
4. Spread the Mixture: Evenly spread a thick layer of the creamy spinach and artichoke mixture over each bread half, ensuring full coverage for maximum flavor.
5. Bake: Place the prepared bread halves on a baking sheet lined with foil or parchment paper. Bake in the preheated oven for 15 to 20 minutes, or until the cheese has melted thoroughly and the bread edges become slightly crusty and golden.
6. Serve: Remove from the oven, slice into serving portions, and enjoy warm. This appetizer is perfect for sharing at gatherings or as a hearty snack.

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Notes

• The dip mixture can be prepared a day in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature before spreading to ensure easier application.
• If preferred, skip the bread and bake the mixture as a dip in an 8×11 inch baking dish at 400 degrees Fahrenheit for about 20 minutes.
• For transportation, place the prepared bread in a large pan and cover with aluminum foil to keep it warm and fresh.