Full recipe>>> Ingredients The Base 1 large round sourdough loaf (boule)
The Greens 10 oz frozen chopped spinach (thawed and squeezed dry), 1 can (14 oz) artichoke hearts (drained and chopped)
The Creamy Mix 8 oz cream cheese (softened), ½ cup sour cream, ¼ cup mayonnaise
The Cheeses 2 cups shredded Mozzarella, ½ cup grated Parmesan
The Flavor 3 cloves garlic (minced), 1 tsp Italian seasoning, ½ tsp red pepper flakes (optional), Salt & Pepper to taste
The Finish ¼ cup melted butter + 1 tbsp minced parsley (for brushing) Instructions
Prep the Bread: Preheat your oven to 350°F (175°C). Using a serrated knife, cut the sourdough loaf in a crosshatch pattern (1-inch intervals), cutting deep but not all the way through the bottom crust.
Make the Filling: In a medium bowl, mix the cream cheese, sour cream, mayo, garlic, and seasonings until smooth. Fold in the spinach, artichokes, and half of the mozzarella and parmesan.
Stuff the Loaf: Use your fingers or a small spoon to gently pry open the cracks in the bread. Generously stuff the spinach-artichoke mixture into every crevice.
Top & Wrap: Sprinkle the remaining mozzarella and parmesan over the top. Brush the exposed crust with the melted garlic-parsley butter.
Bake: Wrap the entire loaf loosely in aluminum foil. Bake for 20 minutes.
Broil: Remove the foil and bake for another 10 minutes (or broil for 2-3 minutes) until the cheese is bubbly and golden brown.