Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Carefully cut the top off the sourdough loaf and hollow out the inside, leaving about a 1-inch thick shell.
- Break the removed bread into bite-sized pieces and set aside for serving.
- In a large mixing bowl, combine the thawed spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, mayonnaise, sour cream, minced garlic, salt, black pepper, red pepper flakes, and chopped parsley. Mix until everything is well combined.
- Spoon the spinach artichoke dip mixture into the hollowed-out loaf, packing it in tightly.
- Replace the top of the loaf and brush the outside with olive oil for a golden finish.
- Wrap the loaf in aluminum foil and place it on a baking sheet.
- Bake in the preheated oven for 25-30 minutes, until the bread is crispy and the dip is heated through.
- Serve hot, accompanied by the reserved bread pieces for dipping.
Best ways to enjoy it
When it comes to serving, this stuffed garlic bread loaf is as impressive as it is delicious. You can present it on a wooden board surrounded by fresh parsley or serve it directly from the baking sheet. Consider pairing it with a light salad, like arugula with lemon vinaigrette, to balance the richness of the dip. A glass of chilled white wine or a refreshing peach iced tea can complement the dish beautifully, turning your meal into a delightful afternoon gathering.
Storage and reheating tips
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply wrap the stuffed loaf in foil and bake at 350°F (175°C) until warmed through again. For longer storage, you can freeze the unbaked loaf wrapped tightly in plastic wrap and aluminum foil. Just remember to thaw it in the fridge overnight before baking.
Helpful cooking tips
- Use day-old sourdough for a firmer texture that holds up to the dip better.
- For a more pronounced garlic flavor, consider roasting the cloves before adding them to the mixture.
- If you prefer a bit more heat, feel free to increase the red pepper flakes or add a dash of your favorite hot sauce to the filling.
Creative twists
This recipe invites variations to suit your palate! Try adding cooked bacon for a smoky flavor or swap in different cheeses like gouda or cheddar for a unique spin. For a lighter option, use Greek yogurt instead of mayonnaise or fat-free sour cream. You might also throw in some sun-dried tomatoes or chopped olives for an added depth of flavor that your guests will love.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, cook it down first to reduce moisture and chop it before combining with the other ingredients.
How do I store leftovers safely?
Keep any leftovers in an airtight container in the refrigerator for 2-3 days. It’s important to reheat thoroughly before serving.
Can I make this ahead of time?
Yes! You can prepare the filling and stuff the bread a few hours in advance. Just keep it in the refrigerator until ready to bake.
Can I freeze the stuffed garlic bread loaf?
Yes! Freeze the unbaked loaf tightly wrapped. When you’re ready to bake it, thaw in the fridge overnight, then bake as directed.
Creating this Spinach Artichoke Dip Stuffed Garlic Bread Loaf is not just about making food; it’s about bringing warmth and joy to the table, ready for sharing and enjoying. Happy cooking!
