Print Recipe

Spinach & Artichoke Dip Stuffed Bread

Cook Time30 mins
Course: Appetizer
Author: Forrest Green Farm


  • 1 packet FGF Spinach Dip
  • 8 oz cream cheese
  • 4 tbsp mayonnaise
  • 4 tbsp parmesan cheese, grated
  • 2 garlic cloves, minced
  • cup fresh basil, chopped or 2 tsp. dried
  • 14 oz can artichoke hearts, drained and chopped
  • 1 cup mozzarella cheese, shredded
  • 1 loaf french bread
  • salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Mix FGF Spinach Dip, cream cheese and mayonnaise together. Then add in the parmesan cheese, garlic, basil, artichoke hearts and salt & pepper.
  • Place bread on a cookie sheet and cut a channel into the top of the loaf of bread and remove the top section of the crust. Scoop out enough of the bread to leave room for the dip, but be sure to leave some bread along the bottom and sides for stabilty.
  • Stuff the dip into the bread, pressing down with a spoon to get it completly filled. Cook for 15 minutes then sprinkle with mozzarella cheese and return to the oven for another 15 minutes or until it is hot and melted.