Ingredients
Scale
- 1 loaf of round sourdough bread (about 12 inches in diameter)
- 1 cup fresh spinach, finely chopped (substitute frozen, thawed, and drained)
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese, softened (you can use Neufchâtel for a lighter option)
- 1 cup shredded mozzarella cheese (or a blend of mozzarella and Monterey Jack)
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup mayonnaise (or Greek yogurt for a tangier twist)
- 2 tablespoons olive oil, plus extra for brushing
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to catch any drips and make cleanup a breeze.
- Start by preparing the spinach and artichoke filling. In a medium bowl, combine the softened cream cheese, mayonnaise, minced garlic, and Italian herbs. Mix until smooth and creamy—this is where the magic begins to develop.
- Fold in the chopped spinach and artichokes, then stir in half of the mozzarella and Parmesan cheeses. Season with salt and pepper to taste. The mixture should be thick but spreadable.
- Using a serrated knife, carefully cut the sourdough loaf into a grid pattern. Make parallel cuts about 1 inch apart, first horizontally then vertically, without cutting all the way through the bottom crust. This creates a checkerboard effect that’s perfect for stuffing.
- Gently pull apart the bread squares and spoon the spinach-artichoke mixture into the cracks, making sure to distribute it evenly throughout the loaf. This step always reminds me of the afternoons I spent kneading dough with Nonna Rosa—patience and love are key.
- Sprinkle the remaining mozzarella and Parmesan over the top of the stuffed bread. Drizzle the olive oil lightly all over the loaf, which will help it bake to a golden, crispy perfection.
- Wrap the entire loaf loosely in aluminum foil and place it on the prepared baking sheet. Bake for 15 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the bread is golden brown.
- Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm and encourage everyone to pull apart their own piece—a true celebration of sharing!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
