Toasted Spinach Artichoke Bread

Sherry Blizzard


I saw this scrumptious bread at the Midnight Sun Festival downtown. The line was soooooo long. I hung back and tried to watch how they were making it. I could only guess at what I saw and came home to recreate it. It is so garlicky and cheesy and yummy. I am hooked on this bread. If you're not a fan of garlic, you might want to eliminated the teaspoon of granulated garlic. I am going to add a rough chop of pine nuts because it just seems right.


★★★★★ 1 vote

10 Min
30 Min


  • 10 oz
    frozen spinach, thawed and drained of all liquid
  • 4 clove
    garlic, peeled
  • 1 tsp
    granulated garlic
  • 1 tsp
  • 1 tsp
  • 14 oz
    artichoke hearts in water, drained
  • 6 oz
    cream cheese, softened
  • 1/2 c
    best foods, mayonnaise
  • 1/2 c
    sour cream
  • 1/2 c
    three cheese blend (parmesan, asiago, romano)
  • 1/2 c
    sharp cheddar cheese, grated
  • 2-3 Tbsp
    olive oil
  • 1 c
    mozzarella cheese, shredded and divided
  • 1
    loaf of artisan bread, sliced in half

How to Make Toasted Spinach Artichoke Bread


  1. Preheat the oven to 350 F
  2. Squeeze out all of the water from the spinach. I used a fine mesh colander and smash it out, then wrap in a tea towel twisting the ends.
  3. Use a good food processor....NOT the Ninja! Process the spinach, garlic, granulated garlic, salt, pepper, artichoke hearts, cream cheese, mayo sour cream, three cheese blend cheddar and 1/2 cup of mozzarella cheese. Blend until it is a buttery puree mix.
  4. Slice the artisan bread in half. Smear the spinach puree into the bread. Drizzle lightly with good olive oil.
  5. Bake in hot oven for 15 minutes. Take out and cover with the other 1/2 cup mozzarella cheese. Return to the oven and bake an additional 15 minutes.
  6. Let sit for 3-5 minutes, then slice. Eat while it is warm.

    NOTE: Can add some roughly chopped pine nuts to the spinach mix before putting in the oven.

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