Spinach Artichoke Dip Cheesy Bread

by Sabrina Snyder

Last Update:

56 Comments

5 from 6 votes
12 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Spinach Artichoke Dip Cheesy Bread is the best of both worlds! Cheesy garlic bread meets Spinach Artichoke dip. Ready in just 30 minutes!

This Spinach Artichoke Dip Cheesy Bread will have you taking piece after piece. For more delicious Appetizer bread recipes, consider giving Pesto Cheesy Bread or Philly Cheesesteak Cheesy Bread a try!

Sabrina’s Spinach Artichoke Dip Cheesy Bread

Spinach Artichoke Dip Cheesy Bread will save you the arguments over appetizers!

Do you ever find yourself at an Italian restaurant looking at the appetizers and deciding between the garlic bread or the Spinach & Artichoke dip? I don’t anymore. You know why? Because after one fateful dinner years ago at Maggiano’s when we ran out of bread for our dip and I used our garlic bread instead. Plus I mean, if you are headed out to an Italian restaurant you aren’t normally thinking about your waistline, so why not dip garlic bread in spinach and artichoke dip right? RIGHT! It took just one bite before we were all converts!

Recipe Card

Dinner, then Dessert

Spinach Artichoke Dip Cheesy Bread Recipe

Spinach Artichoke Dip Cheesy Bread is the best of both worlds! Cheesy garlic bread meets Spinach Artichoke dip. Ready in just 30 minutes!
Yield 12 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder
Melty cheese on piece of bread
PrintRate

Ingredients
 

  • 16 ounce French bread , split lengthwise
  • 8 ounces fresh spinach , washed and dried
  • 2 tablespoons olive oil
  • 1 large shallot , chopped
  • 9 cloves garlic , chopped
  • 6 ounces artichoke hearts , chopped
  • 3/4 cup unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons fresh parsley , chopped
  • 8 ounces mozzarella cheese
  • 6 ounces Parmesan cheese , shredded, divided

Instructions

  • Preheat oven to 375 degrees.
  • In a large saucepan cook the shallots, olive oil, and spinach until wilted.
  • Add to small food processor with the garlic, artichoke hearts, butter, salt, pepper, and crushed red pepper and process until just combined.
  • Spread over the French bread evenly on both sides and put on a cookie sheet.
  • Add the mozzarella and pamesan cheeses evenly over both halves.
  • Bake for 15-20 minutes or until golden brown and bubbly.

Nutrition

Serving: 2g | Calories: 363kcal | Carbohydrates: 23g | Protein: 14g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 742mg | Potassium: 202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2576IU | Vitamin C: 10mg | Calcium: 314mg | Iron: 2mg

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About this Recipe

The recipe itself is pretty easy to make and gets it’s base ingredients from my Spinach and Artichoke Dip Recipe. The main differences are that there isn’t more liquids in it to keep it in dip form. I took out the wine and the sour cream and pumped up the butter because it is garlic bread after all. For my tastes, I would double the crushed red pepper because I like a hint of it in the background. With the kids and all, leaving it at the current amount is better.

Kitchen Tools & Equipment

  • Sheet Pan: I love my sheet pan because even at the highest temperatures it won’t warp at all. You will get endless use out of a good sheet pan.
  • Food Processor: This is a workhorse in my kitchen and will make this recipe so easy as your ingredients will be chopped in seconds.

More Cheesy Bread Recipes

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Cheesy bread shown with cheese pull and title on the top

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This is the first time I’ve been to your blog and I love you already!!! My grocery list was a sad 5-item list until I chanced upon your blog. Now, at past midnight, I am salivating and currently updating my grocery list with a week’s worth of lunch and dinner options. This spimach artichoke cheesy garlic bread sealed the deal for me. Can’t wait to make them.

    Reply

    1. Yay!! So glad you found me too!! Make sure you subscribe so you don’t miss out on any of the new recipes coming out as well.

      Reply

  2. I landed on your recipe twice while searching, must be fate. 🙂 Unfortunately I don’t have artichokes on hand but I hope it will still be tasty.

    My only question is how this travels. I’d like to bring it to a potluck but there’s no kitchen there. Hoping the cheese won’t congeal too much or anything en route.

    Reply

    1. It won’t congeal but its best hot, so if it were me, I would wrap in foil, then in a dish towel to keep warm before putting it out for the pot luck. Hope you love it!

      Reply

  3. Sabrina, you always come up with genius stuff! Such a smart cookie:) And on that note, your cookies always look delish too. Thanks for this recipe!

    Reply

    1. Ditto! I love following you and your gorgeous recipes and photos. I may slightly have an addiction to your Instagram 🙂

      Reply

  5. Here is the funny thing I was on your site looking for something else and I saw this and got totally distracted. I love Spinach and Artichoke dip. The combination on the garlic bread is a wonderful idea and I am going to use it.

    Reply

  6. i would double the red pepper too. 🙂 I like a little kick! This is a fantastic alternative to dip.

    Reply

    1. Thanks! I always use a lot of red pepper, but that’s kind of “going nuclear” because then none of the rest of my family can eat that portion!

      Reply

  10. This recipe calls for two of my very favorite things. I love this new take on the traditional garlic bread. Yum!

    Reply

  11. Your recipe looks beyond delicious and it’s a real plus that it’s so easy to make too. My whole family loves spinach, artichoke and cheese so I can’t wait to try this out on them.

    Reply

  14. This Spinach dip looks so delicious. I am excited to try it on the weekend. I am sure it will be a big hit.

    Reply

  15. What a fun recipe! And what a perfectly yummy appetizer – I love it and could likely eat the whole loaf 😉

    Reply

  16. Yum. Spinach dip is the only appetizer I order. i’ve never made it at home because it never quite turns out the same as the restaurant but I love the idea of making it on top of bread! Will definitely test our your recipe.

    Reply

  17. This is the best idea! It would definitely be good with some spicy marinara sauce. Gosh my bf would love this!

    Reply

  18. Wow this looks mighty tasty! I would love to have something like this right now I’m starving and this would hit the spot! Yum

    Reply

  25. I have always liked spinach and artichoke dip. I never thought of doing it like this, but I am now! this looks great!

    Reply

  26. That is one of my most favorite things in the world to eat. I can’t wait to give this recipe a try. THANK YOU!

    Reply