Total Time: 1 hour 15 minutes (Active: 25 minutes, Inactive: 50 minutes)
Difficulty Level: Easy
Servings: 6-8 slices
Lasts For: Refrigerated in an airtight container for up to 4 days. Reheat slices in a toaster oven or conventional oven at 350°F for 10-15 minutes until warm and crispy-edged. Not recommended for freezing, as the creamy texture may become grainy.
A Hearty Twist on a Classic Dip
Transform the beloved, creamy flavors of spinach artichoke dip into a satisfying, sliceable loaf perfect for a comforting family dinner, a stunning potluck contribution, or a flavorful make-ahead lunch. This Spinach Artichoke Loaf is a savory, cheesy, and aromatic bread pudding meets quiche, encased in a golden, crispy crust. It’s rich yet balanced with the bright notes of artichoke and spinach, making it an irresistible centerpiece.
Ingredients
For the Filling:
2 tablespoons (30ml) olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 (10-ounce / 285g) package frozen chopped spinach, thawed and squeezed very dry
1 (14-ounce / 400g) can artichoke hearts in water, drained and roughly chopped
8 ounces (225g) cream cheese, softened
1 cup (240ml) full-fat sour cream
1/2 cup (120ml) mayonnaise
1 1/2 cups (170g) shredded mozzarella cheese, divided
1 cup (100g) freshly grated Parmesan cheese, divided
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Assembly:
1 large loaf French or Italian bread (about 16 inches long)
2 tablespoons (30g) unsalted butter, melted
1 tablespoon fresh parsley, chopped (for garnish)
Equipment
Large skillet
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons
Box grater (if grating cheese yourself)
Serrated knife
Baking sheet lined with parchment paper or aluminum foil
Plastic wrap (for pressing)
Step-by-Step Instructions
1. Prep & Sauté (Time: 15 minutes | Intensity: Medium)
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Add the thoroughly dried spinach and chopped artichoke hearts. Cook for another 3-4 minutes, stirring to combine and evaporate any remaining moisture. Remove from heat and let cool slightly.
2. Make the Creamy Filling (Time: 10 minutes | Intensity: Low)
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir vigorously until smooth and fully blended. Fold in 1 cup of the shredded mozzarella and 3/4 cup of the grated Parmesan. Add the oregano, red pepper flakes (if using), salt, and black pepper. Finally, fold in the slightly cooled spinach and artichoke mixture until everything is uniformly combined.
3. Prepare the Loaf Shell (Time: 5 minutes | Intensity: Low)
Using a serrated knife, slice the top third off the entire length of the French loaf, like opening a lid. Set this “lid” aside. Carefully hollow out the bottom portion of the loaf by tearing out the soft interior bread, leaving a 1/2-inch thick shell. Tip: Save the torn-out bread pieces! They can be dried and turned into breadcrumbs for another use.
Place the hollowed bread shell on the prepared baking sheet. Brush the inside with half of the melted butter.
4. Assemble & Bake (Time: 35 minutes active, 25 minutes inactive | Intensity: Medium)
Spoon the thick spinach-artichoke filling into the bread shell, packing it down gently. Mound it slightly as it will settle while baking. Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan over the top.
Brush the cut side of the reserved bread “lid” with the remaining melted butter and place it back on top, slightly askew to allow steam to escape, or place it fully on for a neater presentation.
Optional Pressing (for denser texture): For a more integrated loaf, wrap the entire assembled loaf tightly in plastic wrap and place a heavy skillet on top for 15 minutes. This step is optional but helps the loaf hold its shape when sliced.
Bake in the preheated oven for 22-28 minutes, or until the cheese on top is completely melted, bubbling, and has golden spots. The internal temperature should reach 165°F (74°C).
5. Rest & Serve (Time: 10 minutes | Intensity: Low)
Remove the loaf from the oven and let it rest on the baking sheet for at least 10 minutes. This is crucial—it allows the filling to set, making slicing much cleaner. Garnish with fresh chopped parsley.
Using a sharp serrated or chef’s knife, slice into 1.5 to 2-inch thick portions. Serve warm.
Serving Suggestions & Pairings
As a Main: Serve with a simple, bright arugula salad dressed with lemon vinaigrette to cut through the richness.
As a Side/Appetizer: Perfect alongside roasted chicken, grilled steak, or a bowl of tomato soup.
For a Gathering: Place the whole loaf on a wooden board for guests to slice themselves—it’s a guaranteed conversation starter.
Nutrition Information (Per serving, based on 8 slices)
Calories: ~520 kcal
Total Fat: 32g (Saturated Fat: 14g)
Cholesterol: 70mg
Sodium: 980mg
Total Carbohydrates: 38g (Dietary Fiber: 5g, Sugars: 5g)
Protein: 18g