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Spinach Artichoke Dip Cheese Bread

  • Serves: 8
  • Calories: 526
Spinach Artichoke Dip Cheese Bread

What happens when you combine spring artichokes, spinach, cheese, and the perfect loaf of crusty bread? Pure magic, that’s what.

I know that at one point or another I’ve said this about every season, but spring really is my favorite time of year to get creative in the kitchen. Everything feels so fresh and green, and it’s such a welcomed change from the heavy foods found in the winter months. In addition to asparagus, rhubarb, spring onions, and peas, my favorite veggie to work with this time of year is the artichoke.

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Spinach Artichoke Dip Cheese Bread 1

As soon as I discovered La Brea Bakery’s Reserve artisan bread at my local Kroger store, I began dreaming of slathering it in this cheesy artichoke goodness for the perfect appetizer (or, if you’re like me, a really indulgent dinner). This stuffed artichoke bread (referred to by some as a “cheesy artichoke bread boat”) is pure magic, and possibly one of my favorite ways to enjoy this delicious spring veggie. Amazing bread + delicious cheese + buttery artichokes? YES please.

Spinach Artichoke Dip Cheese Bread 3
Spinach Artichoke Dip Cheese Bread 4
Spinach Artichoke Dip Cheese Bread 5

For the best results when making this dish, don’t skimp on any ingredients...especially the bread. It’s texture and flavor is everything when it comes to taking this recipe to the next level. I chose this La Brea Reserve bread because it is made from single origin heirloom grains. The wheat comes from Montana where the soil, climate, and weather where its farmed, create ideal conditions and set it apart from all others. After all of La Brea’s artisan ingredients are combined and the dough is hearth-baked the finished product is the perfect crust and most flavorful bread, totally ideal for this rich and creamy artichoke spread. Click HERE for a savings coupon.

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Are artichokes good for you?

Admittedly, this is not a health food blog and this is not a “healthy recipe”, BUT artichokes do indeed provide many wonderful nutrients. Your body will be sure to thank you for all the good stuff you’re feeding it, while your taste buds simultaneously experience the pure enjoyment of eating this decadent bread. Artichokes are packed full of nutrients, minerals, and phytochemicals, which is all really good news for your body. Wondering what part of the artichoke you can eat? You may (like most people) enjoy the heart of the artichoke most of all for its meaty texture, but don’t forget about the leaves, as they’re pretty tasty too.

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Spinach Artichoke Dip Cheese Bread 8
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I chose to use jarred artichokes for this recipe, because the texture breaks down in the spread so perfectly. However, I can’t resist the smells and memories that come when I boil a fresh artichoke in salted water and carefully dip its leaves in melted garlic butter. Whatever way you eat them...jarred, canned, or cannot go wrong by cooking with artichokes this spring. Add in the perfect loaf of La Brea Bakery’s Reserve artisan bread and you’ve got a match made in heaven. Pro tip: if you make this after the kids go to bed, you won’t have to share...or so I’ve heard.

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Spinach Artichoke Dip Cheese Bread 14

Other delicious and springy recipes:

Baked Salmon with Grapefruit Salad

Roasted Artichoke Stuffed with Garlic Lemon & Honey Chèvre

Baked Chicken with Asparagus, Olives & Tomatoes in a White Wine Sauce

This sponsored post is written by TMP on behalf of La Brea Bakery. The opinions and text are all ours. Thank you for supporting the brands we love.

Spinach Artichoke Dip Cheese Bread

  • Serves: 8
  • Calories: 526


  • 1 Loaf la brea bakery reserve sourdough baguette
  • 1 tbsp Olive oil
  • 1 Small shallot, minced
  • 3 cups Spinach, packed
  • 1 (14 oz) can Quartered artichoke hearts, drained
  • 8 oz Mozzarella grated, divided
  • ⅓ cup Parmesan cheese, grated or shredded divided
  • ½ cup Mayonnaise
  • 4 oz Cream cheese
  • ½ Lemon, juiced
  • 1 tsp Garlic powder
  • ¼ tsp Pepper
  • 2 tbsp Chives, chopped, optional


  1. Heat oven to 400° F.
  2. Slice baguette in half lengthwise, set aside.
  3. Heat a large skillet over medium heat. Add the olive oil, shallots and spinach to the pan. Sauté until shallots are softened and spinach is wilted. Turn heat off and remove pan from heat.
  4. Add to a large bowl the artichoke hearts, mozzarella (reserve ½ cup for the topping), parmesan cheese (reserve 4 tbsp for the topping), mayonnaise, cream cheese, lemon juice, garlic powder and pepper. Add the shallot/spinach mixture to the bowl and stir to combine.
  5. Spread the artichoke mixture onto the insides of the baguette and sprinkle evenly with the remaining cheeses. Bake for 20-25 minutes until golden brown.
  6. Sprinkle with chives if desired. Serve warm.