Spinach artichoke stuffed French bread

Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes
Serves 8-10     adjust servings

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


  • 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


Preheat the oven to 350.

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.)

Divide the dip evenly between the two bread loaves. Add chopped bell pepper and Parmesan cheese.

Bake at 350 for 20 minutes, until warm and cheese is melted.

Sprinkle the bread with chopped fresh parsley, slice and serve immediately.

Recipe 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.

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