Ingredients

For the Bread

• 1 large round or oval crusty artisan loaf (sourdough or Italian bread)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Filling

• 2 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 8 oz (225 g) cream cheese, softened
• 1 cup chopped spinach (fresh or thawed frozen, well-drained)
• 1 cup chopped canned artichoke hearts, drained
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)
• ½ teaspoon crushed red pepper flakes (optional)

Garnish

• Chopped parsley
• Extra Parmesan cheese

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 Nut Information

This recipe contains no nuts by default.

Potential Allergens

• Milk (cream cheese, mozzarella, Parmesan, butter)
• Wheat/Gluten (bread)

Nut-Free

✔ Naturally nut-free if all ingredients are processed in nut-free facilities.

Optional Nut Additions

If desired, you can add:

• Toasted pine nuts
• Chopped walnuts
• Chopped pecans

These are optional and will change the texture and flavor.

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 Instructions

Step 1: Prepare the Bread

Preheat oven to 350°F (175°C).

Using a serrated knife, cut the bread into 1-inch cubes without cutting through the bottom so the loaf stays intact.

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Step 2: Make the Filling

In a large bowl combine:

• Cream cheese
• Mozzarella
• Parmesan
• Spinach
• Artichokes
• Garlic
• Italian seasoning
• Onion powder
• Salt
• Pepper
• Red pepper flakes (optional)

Mix until well blended.

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Step 3: Fill the Bread

Carefully spread the cheese mixture into every cut of the bread.

Push filling deep between the cubes.

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Step 4: Butter Topping

Mix together:

• Melted butter
• Olive oil

Brush generously over the loaf.

Sprinkle extra mozzarella and Parmesan on top.

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Step 5: Bake

Wrap loosely with foil.

Bake for 20 minutes.

Remove foil.

Bake another 15–20 minutes, or until:

• Cheese is bubbling
• Bread is golden brown
• Filling is hot and creamy

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Step 6: Serve

Garnish with parsley.

Serve immediately while the cheese is stretchy and melted.

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 Time

• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Total Time: About 1 hour

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 Servings

8–10 people

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 Storage

• Refrigerate for up to 3 days in an airtight container.
• Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.
• Freezing is possible, but the texture of the creamy filling may change slightly after thawing.

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 Tips

• Drain spinach and artichokes well to avoid a watery filling.
• Freshly grate the cheese for smoother melting.
• A crusty artisan loaf holds the filling best.
• Add cooked bacon or shredded chicken for a heartier version.
• For extra browning, broil for 1–2 minutes at the end, watching closely.

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 Approximate Nutrition (Per Serving)

• Calories: 420
• Protein: 16 g
• Carbohydrates: 28 g
• Fat: 27 g
• Saturated Fat: 14 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 640 mg

Nutrition values are estimates and will vary depending on the bread, cheese, and portion size.

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Q&A

Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before mixing.

Q: Can I make it ahead of time?
Yes. Assemble the loaf, cover, and refrigerate for up to 24 hours. Bake just before serving.

Q: What bread works best?
A crusty sourdough, Italian, or artisan loaf works best because it holds the filling without becoming soggy.

Q: Can I use different cheeses?
Absolutely. Monterey Jack, provolone, fontina, Gruyère, or white cheddar are all excellent alternatives or additions.

Q: How do I keep the bread from getting soggy?
Drain the vegetables thoroughly and avoid overfilling with very wet ingredients.

Q: Can I make it vegetarian?
Yes. This recipe is already vegetarian if you use cheeses made without animal rennet, if that is important for your diet.

Q: Can I add meat?
Yes. Cooked bacon, shredded chicken, diced ham, or crumbled sausage all pair well with the filling.