Spinach Artichoke Dip Stuffed Bread

How to make classic spinach artichoke dip inside a French baguette. No more having more bread than dip. Everyone gets some!
A Jerry James Stone Recipe


Appetizer, Vegetarian


  • 2 tablespoon butter, divided
  • 1 (14-ounce) can artichoke hearts, drained & chopped
  • 1 (10-ounce) bag frozen chopped spinach, thawed
  • 1 green onions, sliced
  • 3 cloves minced garlic, divided
  • 1 (8-ounce) package cream cheese, softened
  • 1 cups shredded mozzarella cheese
  • ¼ cup shredded parmesan, divided
  • Salt and pepper to taste
  • 1 baguette
  • 1 tablespoon chopped parsley
Jump to instructions
Yields 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • Preheat oven to 350 degrees F.
  • Melt 1 tablespoon butter in a sauté pan then add and sauté 1 can of artichokes, 10 ounces chopped spinach, 1 green onion, and 2 cloves minced garlic over a medium low heat for about 5 minutes.
  • Add in the 8 ounces cream cheese and mix until all of the ingredients are evenly incorporated.
  • Turn off the heat and fold in the 1 cup mozzarella and ⅛ cup parmesan. Salt and pepper to taste. Let the stuffing cool.
  • Cut the baguette into 4 equal pieces. Using a long sharp knife, hollow out the inside of the baguette, leaving some bread along the edges.
  • Stuff the bread sections with the spinach and artichoke dip stuffing, packing in the dip as much as possible. I suggest a piping bag or a zip top bag with the corner cut off.
  • Place the baguette on a large cutting board, lining up the pieces to form the baguette. Carefully cut the baguette into 1 ½” slices.
  • Melt the remaining 1 tablespoon butter and combine it with the remaining clove of minced garlic. Brush bread with the garlic butter sauce.
  • Place baguette into foil and wrap to fully cover. Bake for 15 minutes, then bake for 5 minutes until bread has browned.
  • Remove from the oven and top with remaining ⅛ cup parmesan and 1 tablespoon chopped parsley.