Stuffed Spinach & Artichoke Bread


  • 1 large loaf of French or Italian bread
  • 1 10 ounce bag of frozen chopped spinach cooked
  • 1 can artichoke hearts drained and chopped
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/3 cup Blue PlateĀ® Light Mayonnaise with Greek Yogurt
  • 3/4 cups sour cream
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine spinach, artichoke hearts, Blue PlateĀ® Light Mayonnaise with Greek Yogurt, sour cream, 1/2 cup cheese, garlic powder, salt, and black pepper; mix well.

  3. Cut into your French bread, making a hole to put your dip. Careful not to cut through the bottom. Spoon dip into the hole, and spread around evenly. Top with remaining cheese.

  4. Use foil to cover the bread loosely, you do not want the foil touching the bread or else it will rip off the cheat - tent loosely.

  5. Cook for 20 minutes, covered, then remove foil and bake for 5-8 more minutes or until bread and cheese are browning. Remove from oven.

  6. Using a serrated knife, cut into slices and serve immediately.

Recipe Notes

Optional: Melt butter and mix some garlic with it. Brush over sides of bread to make a delicious garlic butter crust.