Creamy Spinach Artichoke Stuffed Bread Bowl

• 1 round loaf sourdough bread
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 1 cup mayonnaise
• 1 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• 1 egg, beaten

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the top off the bread loaf and scoop out the inside, leaving a 1-inch thick shell.
3. 3 In a large bowl, mix artichoke hearts, spinach, mayonnaise, Parmesan cheese, mozzarella cheese, sour cream, garlic, black pepper, and red pepper flakes.
4. 4 Stir in the beaten egg until well combined.
5. 5 Stuff the mixture into the bread bowl, pressing down gently.
6. 6 Place the bread top back on and wrap the whole bowl in foil.
7. 7 Bake for 25 minutes.
8. 8 Remove foil, sprinkle with parsley, and bake another 5 minutes until the cheese is bubbly and golden.
9. 9 Let rest for 5 minutes before serving.

Equipment

• Oven
• Baking sheet

Variations

• Add cooked chicken for a non-vegetarian version.
• Top with additional mozzarella for extra gooeyness.

Substitutions

• Use gluten-free bread for a gluten-free option.
• Substitute Daiya cheese for a vegan version.

Pairings

• Perfect with a crisp Chardonnay.
• Great for game day or casual gatherings.

Nutrition

Tips

• For a lower-fat option, substitute Greek yogurt for mayonnaise and sour cream.
• Use fresh spinach if available, sautéed until wilted.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a bowl of tomato soup for a hearty meal.

FAQ