More of our favorite carb-filled appetizers!
How We Say I Love You–Cheesy Spinach Artichoke Bread
There’s food that just conveys love, and this baked spinach and artichoke bread does just that. We think that spinach artichoke bread is a very satisfactory meal on its own, but it’s also a great appetizer with other finger food favorites like Bacon Wrapped Asparagus and Baked Chicken Wings. Make your next Spaghetti and Meatballs dinner extra fancy with this spinach and artichoke bread.
Ingredients You’ll Need For The Best Spinach Artichoke Bread
Crusty Bread – Ciabatta or Como are great
Cheese – Cream cheese, mozzarella, and Parmesan
Shallot
Baby spinach
1 (14-ounce) can quartered artichoke hearts
Mayonnaise
Lemon juice
Garlic powder and freshly cracked black pepper
How To Make Spinach Artichoke Bread
Preheat the oven to 400°F.
Cook shallot and spinach, let cool.
Make the artichoke spread. In a large bowl stir together the shallot, spinach, artichoke hearts, mayonnaise, cream cheese, lemon juice, garlic powder, pepper, mozzarella, and parmesan.
Slice the bread in half lengthwise. Arrange, cut sides up, on a rimmed baking sheet.
Spread the artichoke mixture onto the cut sides of the bread.
Sprinkle with mozzarella and Parmesan.
Bake for 20-25 minutes, or until golden brown.
Cut each piece into 4 slices.
Sprinkle with chives and serve warm.
How to Store Spinach Artichoke Bread + Tips
Leftovers are good in the fridge for 3-4 days, or in the freezer for up to 3 months.
Make in advance. You can assemble this spinach artichoke dip bread and then wrap it tightly in tin foil and store it in the freezer until you’re ready to bake.
Any crusty bread will work, but we love ciabatta or Como bread. Baguettes will work too, but they tend to be extra crusty once baked.
Is anyone else craving Hot Spinach Artichoke Dip now?
Some More Of Our Favorite Bread Recipes
Delicious, Any Way You Slice It
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