Spinach artichoke stuffed French bread is a super easy recipe that’s always a crowd pleaser! Spinach artichoke dip is layered over French bread, topped with cheese and then baked until bubbly to make an irresistible appetizer for game day or any party!

I have partnered with La Terra Fina on this post. As always, all thoughts and opinions are my own.

I’m a little here, there and everywhere this week.

I had a tough work day earlier in the week, in the form of a super frustrating call. That was also the day my car decided not to start when I needed to go pick up my son from preschool. Of course…

But the next day I got some unexpected good news at work (and I replaced my car battery), so balance is restored. 😊

We also finally finished reading the first Harry Potter book with the kids earlier this week and we are planning a movie night this weekend that I’m so excited about!

They’re just 6 and 4 and reading a book that long was tricky. I think the story will come to life for them more once they’ve watched this first movie. And M is already itching to start the second book (that I gave her for Christmas). Brainwashing nearly complete 😉

But on to the FOOD already, right?!

Today’s recipe for spinach artichoke stuffed French bread is ridiculously easy because it uses just two ingredients: a loaf of French bread and La Terra Fina’s Spinach Artichoke & Parmesan Dip & Spread.

So you can literally swing by the store for those two things and be all set with a delicious appetizer!

Now, of course, it’s me, so I added some TOPPINGS!

These are optional but recommended. I’ve also included notes below so you can switch them up or add even more. Make it yours!

And I’m so happy to be sharing another recipe in partnership with La Terra Fina because their dips and spreads are so good! I can’t even pick a favorite because they have so many great flavors – the basics but also some more unusual ones like Lemon Pepper & Asiago.

(I shared about their quiches last month with my mixed greens salad with fruit.)

Today I’m going traditional with a favorite combo: spinach and artichoke. 💚

And we’re stuffing it into some bread and baking it off to make the perfect party appetizer – particularly for game day and the upcoming BIG GAME!

Baking the bread like this means the outer edges, which aren’t covered, get browned and super crusty, while the inside is more tender.

And the soft, rich, creamy filling of this spinach artichoke stuffed French bread will have you swooning! 💕

And headed back for seconds and thirds as you cheer on your team!

Notes on this spinach artichoke stuffed French bread:

• I use a French loaf for this recipe, which is not the same as a really long French baguette. You can substitute a different bread here but you may need to adjust the baking time.
• You can use store-bought roasted red peppers for this recipe (just make sure to drain them very well) or you can roast your own. I’ve included notes in the recipe card.
• Feel free to add your favorite toppings here! Chopped olives, breadcrumbs, diced tomatoes, and even some cooked, crumbled bacon would all be delicious.
• I use chopped fresh parsley (which I have on hand from my garden), but you could substitute fresh basil if you prefer.
• Love spicy food? You can mix 1/4 teaspoon cayenne pepper into the dip or sprinkle it on top with the other toppings. You could also use red pepper flakes. Or you could serve this with a drizzle of sriracha. 🌶
• I’m also planning to try this same recipe with the La Terra Fina Spicy Green Chile and Cheese dip and top it with extra cheddar cheese and cooked, crumbled bacon. 🙌

Wherever your team stands in the rankings, I hope you plan some football watching fun and gather your friends together to share this easy stuffed French bread appetizer.

Enjoy!

XO,

Kathryn

Love spinach + artichoke together? Check out these recipes:

• Spinach artichoke chicken casserole (Family Food on the Table)
• Spinach artichoke pasta (A Spicy Perspective)
• Cheesy spinach artichoke quinoa bites (Cupcakes & Kale Chips)
• Spinach artichoke hummus (Family Food on the Table)

Yield: 8-10 servings

Spinach artichoke stuffed French bread

Print

Spinach artichoke stuffed French bread is a super easy recipe that’s always a crowd pleaser!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 (16 oz.) French loaf (not the long baguette kind)
• 1 (10 oz.) container La Terra Fina’s Spinach Artichoke & Parmesan Dip & Spread
• 1 roasted red bell pepper (see notes), finely chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 350.
2. Slice the loaf of French bread in half horizontally to create two large, flat slices. Scoop out a bit of the insides of the bread to make room for the dip. (Reserve extra bread for another use, such as making croutons.)
3. Divide the dip evenly between the two bread loaves. Add chopped bell pepper and Parmesan cheese.
4. Bake at 350 for 20 minutes, until warm and cheese is melted.
5. Sprinkle the bread with chopped fresh parsley, slice and serve immediately.

Notes

You can use store-bought roasted red peppers for this recipe (just make sure to drain them very well) or you can roast your own. See below for details.

Feel free to add your favorite toppings here! Chopped olives, breadcrumbs, diced tomatoes, and even some cooked, crumbled bacon would all be delicious.

I use chopped fresh parsley (which I have on hand from my garden), but you could substitute fresh basil if you prefer.

Love spicy food? You can mix 1/4 teaspoon cayenne pepper into the dip or sprinkle it on top with the other toppings. You could also use red pepper flakes. Or you could serve this with a drizzle of sriracha.

To roast your own red pepper, preheat the oven to 450. Cut the bell pepper in half, remove seeds and membranes and place the cut side down on a foil-lined baking sheet. Drizzle with olive oil - about a teaspoon - and roast at 450 for 15-20 minutes, until the pepper halves are charred and wrinkled. Transfer pepper to a small bowl and cover with plastic wrap to let it steam. When cool enough to handle, rub the skins of the pepper to remove the charred bits. Then chop and proceed.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 48 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 136mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 2g