Cheesy bread stuffed with creamy spinach, artichoke hearts, and Alfredo; perfect for sharing at gatherings.
# Components:
→ Bread
01 - 1 large round sourdough or Italian bread loaf
→ Spinach-Artichoke Mixture
02 - 1 cup frozen spinach, thawed and squeezed dry
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup cream cheese, softened
06 - 1/2 cup Alfredo sauce (store-bought or homemade)
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup sour cream
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - Using a serrated knife, cut the bread loaf into a crosshatch pattern, leaving about 1/2 inch intact at the base to avoid cutting through.
03 - In a medium mixing bowl, mix spinach, artichoke hearts, garlic, cream cheese, Alfredo sauce, Parmesan, mozzarella, sour cream, salt, black pepper, and red pepper flakes until fully blended.
04 - Use a spoon to gently separate the bread sections and fill each opening generously with the spinach-artichoke mixture, pressing the filling into the crevices.
05 - Drizzle the melted unsalted butter evenly over the stuffed loaf.
06 - Wrap the bread loosely with aluminum foil and bake on the prepared sheet for 15 minutes.
07 - Unwrap the foil and bake an additional 8–10 minutes, until the cheese is bubbling and golden on top.
08 - Remove from oven, sprinkle with fresh parsley, and allow to cool slightly before serving.
