Spinach Artichoke Stuffed Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 big day-old baguette
→ Filling
02 -
110 grams shredded mozzarella
03 -
2 cloves garlic, finely chopped
04 -
Salt, for your taste
05 -
225 grams softened cream cheese
06 -
Red pepper flakes if you want, to your taste
07 -
400 grams chopped artichoke hearts, drained
08 -
50 grams grated Parmesan
09 -
240 grams sour cream
10 -
280 grams spinach, thawed and water squeezed out
11 -
Black pepper, as needed
→ Finishing
12 -
2 tablespoons olive oil to brush on top
# Instructions:
01 -
Once you take it out of the oven, give it a few minutes to cool off. Cut into pieces and serve while it's still warm.
02 -
Brush olive oil all over the outer part of the baguette. Pop it onto the lined baking sheet, then bake about 20 to 25 minutes till crispy and the insides are melty and bubbling.
03 -
Use a spoon to tuck the spinach and artichoke mix into the baguette. Press it down evenly as you go. Any filling that doesn't fit can just be baked in another little dish if you like.
04 -
Slice a trench into the top of your baguette, pulling out a chunk to hollow it. Don’t cut the whole way through so the bottom stays sturdy for stuffing.
05 -
In a big bowl, toss your cream cheese, sour cream, artichoke hearts, drained spinach, mozzarella, Parmesan, garlic, a pinch of salt, pepper, and some red pepper flakes if you're into a bit of heat. Mix it up well.
06 -
Crank the oven to 175°C. Line your baking pan with parchment or spread a bit of oil so nothing sticks.
# Notes:
01 -
Squeeze the spinach like crazy before tossing it with everything else so your filling doesn't end up soggy.