Spinach Artichoke Stuffed Bread

Garlicky chunks of bread are mixed with cream cheese, spinach, and artichoke hearts then loaded back into the shell and baked for a favorite appetizer on the table.


  • 1 loaf french bread
  • 1/2 cup butter
  • 6 cloves garlic minced or pressed
  • 1 7- ounce container Arla Herbs & Spices cream cheese
  • 1 7- ounce container Arla Original cream cheese
  • 1/4 cup sour cream
  • 14- ounces marinated artichoke hearts drained roughly chopped (about 1 1/2 cups)
  • 8 ounces frozen chopped spinach about 3/4 cup, defrosted and all the water squeezed from the spinach
  • 1 cup plus 2 tablespoons grated Parmesan cheese


  1. Preheat the oven to 400 degrees F.
  2. Cut down around the outside edges of the french bread so you can pull out the soft insides all at once, leaving the crusty shell intact. Cut the middle parts of the bread into 1/2-cubes.
  3. In a large frypan, melt the butter over medium-low heat and add the garlic. Cook the garlic until fragrant, about 1-2 minutes, stirring often. Remove from the heat and toss the bread cubes in the garlic butter until the butter is absorbed. Set aside to cool.
  4. In a large bowl, mix the cream cheeses with the sour cream until smooth. Stir in the artichoke hearts, chopped spinach and 1 cup of the parmesan cheese. Add the garlic bread cubes and gently combine. Fill the loaf with the cream cheese bread cube mixture.
  5. Wrap the sides with aluminum foil and tent the top with aluminum foil sprayed with cooking spray. Place on a baking sheet and bake for 50-60 minutes or until the filling is heated through.
  6. Garnish with the 2 tablespoons of Parmesan cheese, slice and serve warm.