Spinach Artichoke Dip Cheesy Bread is two of your favorite appetizers in one. Cheesy garlic bread meets spinach and artichoke dip in just 30 minutes!
Do you ever find yourself at an Italian restaurant looking at the appetizers and deciding between the garlic bread or the Spinach & Artichoke dip? I don’t anymore. You know why? Because after one fateful dinner years ago at Maggiano’s when we ran out of bread for our dip and I used our garlic bread instead.
Plus I mean, if you are headed out to an Italian restaurant you aren’t normally thinking about your waistline, so why not dip garlic bread in spinach and artichoke dip right? RIGHT! It took just one bite before we were all converts!
The recipe itself is pretty easy to make and gets it’s base ingredients from my spinach and artichoke dip recipe. The main differences are that there isn’t more liquids in it to keep it in dip form. I took out the wine and the sour cream and pumped up the butter because it is garlic bread after all. 
In you love this Spinach Artichoke Dip Cheesy Bread then I know you’ll love these!
Tools Used in the Making of this Spinach Artichoke Dip Cheesy Bread:
Sheet Pan: I love this sheet pan because even at the highest temperatures it won’t warp at all. Plus the price is amazing for it. I have 4 in my kitchen (I cook in large volumes for clients).
Artichoke Hearts: There are a lot of varieties of Artichoke hearts, I love these. Any will work just don’t use this kind. They’re delicious but the brine will add flavors we don’t want in this dish.
Food Processor: This is the newer version of the one I have used and loved for ten years. It is a workhorse and the new model has similarly awesome reviews…and it is so affordable!
Spinach Artichoke Dip Cheesy Bread
Ingredients
- 16 ounce French bread split lengthwise
- 8 ounces fresh spinach washed and dried
- 2 tablespoons extra-virgin olive oil
- 1 large shallot chopped
- 9 cloves garlic chopped
- 6 ounces artichoke hearts chopped
- 1 1/2 sticks butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 2 tablespoons fresh parsley chopped
- 8 ounces Mozzarella Cheese
- 6 ounces shredded Parmesan cheese divided
Instructions
- Preheat oven to 375 degrees.
- In a large saucepan cook the shallots, olive oil and spinach until wilted.
- Add to small food processor with the garlic, artichoke hearts, butter, salt, pepper and crushed red pepper and process until just combined.
- Spread over the French bread evenly on both sides and put on a cookie sheet.
- Add the mozzarella and pamesan cheeses evenly over both halves.
Bake for 15-20 minutes or until golden brown and bubbly.
This is the first time I’ve been to your blog and I love you already!!! My grocery list was a sad 5-item list until I chanced upon your blog. Now, at past midnight, I am salivating and currently updating my grocery list with a week’s worth of lunch and dinner options. This spimach artichoke cheesy garlic bread sealed the deal for me. Can’t wait to make them.
Yay!! So glad you found me too!! Make sure you subscribe so you don’t miss out on any of the new recipes coming out as well.
I landed on your recipe twice while searching, must be fate. 🙂 Unfortunately I don’t have artichokes on hand but I hope it will still be tasty.
My only question is how this travels. I’d like to bring it to a potluck but there’s no kitchen there. Hoping the cheese won’t congeal too much or anything en route.
It won’t congeal but its best hot, so if it were me, I would wrap in foil, then in a dish towel to keep warm before putting it out for the pot luck. Hope you love it!
Sabrina, you always come up with genius stuff! Such a smart cookie:) And on that note, your cookies always look delish too. Thanks for this recipe!
Ditto! I love following you and your gorgeous recipes and photos. I may slightly have an addiction to your Instagram 🙂
This is a genius idea, no double dipping required!
Truly cutting out the middleman!
Here is the funny thing I was on your site looking for something else and I saw this and got totally distracted. I love Spinach and Artichoke dip. The combination on the garlic bread is a wonderful idea and I am going to use it.
I’m glad you stuck around a while! I’m always happy to share recipes with new people!
i would double the red pepper too. 🙂 I like a little kick! This is a fantastic alternative to dip.
Thanks! I always use a lot of red pepper, but that’s kind of “going nuclear” because then none of the rest of my family can eat that portion!
This looks divine! I think my husband would love this this weekend!
Thanks! I hope he enjoys it!
Um. Yes! You can’t possibly go wrong with this combination. These would be perfect as an appetizer or side.
Thanks! I was really happy with the results!