I absolutely love baking bread. In fact, I credit bread-baking (and baking in general) with why I started this blog. I’ve always had a natural curiosity for cooking/baking things myself, so it’s no surprise that I gravitated to bread fairly early on. Bread is magical. 4 ingredients. A little time. *boom* Bread. (For the record, the 4 ingredients are flour, water, yeast and salt.) And to think bread was discovered by chance…
Way back in the days of the cavemen, flatbreads were fairly common. Unleavened breads (think matzo, tortillas, roti, lavash, etc.) were simply a mixture of flour and water. Shape that dough into a flat disc and leave it on a hot rock? You get bread.
Then one day one of our ancestors must’ve forgotten about the dough. Perhaps he or she had other things on their mind – like trying not to be eaten by a T-Rex. Whatever the reason, when that caveman finally returned to the dough, it had grown larger. Yup, wild yeast from the air had landed on the dough, and thus leavened bread came into being. I’m quite glad that caveman got away from the dinosaur. After all, it led to bread. And bread is awesome.
Baked Spinach Artichoke Dip
There are hundreds of different styles of bread out there. We’ve already mentioned some of the unleavened styles. Then there’s classic Italian bread. There’s rustic peasant bread. There’s bread leavened with baking powder and beer. Then there are breads with non-wheat flours: almond flour bread and Brazilian cheese bread (tapioca flour) come to mind. At the risk of sounding like Bubba from Forrest Gump talking about shrimp, I literally could continue this conversation all day.
However, let’s draw a line in the sand and talk about this Spinach Artichoke Bread. This bread is literally one of the easiest breads I’ve ever made! It takes one bowl. It’s no-knead. And you can adapt it with whatever add-ins you’d like. For this version, I used fontina cheese and mixed in some chopped spinach and artichokes. Spinach and artichokes go well in dip form, right? So it stands to reason that the flavors would work in this bread, too. (Spoiler alert: The flavors are awesome in this bread!)
If you’ve been holding back from making homemade bread, then I challenge you to make this recipe. Seriously! Yes, it uses yeast. No, you don’t need to be afraid of it. Just mix it all up in a large bowl and press it into a baking pan. Cover it, set it aside for an hour and a half, and then bake it. The challenge will be trying not to eat it all while it’s still warm from the oven!
Spinach And Artichoke Dip Stuffed Garlic Bread
This Spinach Artichoke Bread is an excellent side dish. Cut this one into squares and serve it alongside chili, soup or salad. Or you can get creative and use it as a sandwich bread. The bread rises enough that you can slice it horizontally to turn it into a sandwich bread. I’ve long said that a sandwich is only as good as the bread it’s made on. You’ll be setting yourself up for success if you use this Spinach Artichoke Bread to make sandwiches!
A couple of notes about ingredients before we wrap things up. I used grated fontina cheese here, but you can use Parmesan or even mozzarella instead. Heck, even a mild cheddar would work. The cheese melts into the bread as it bakes. I challenge you to eat just one slice. I also used chopped spinach, artichokes and some roasted red peppers on top for color. However, you could literally substitute out any of those ingredients. Get creative. Use these amounts as guidelines, but have fun. Next thing you know, you’ll be making a different bread each week. Enjoy!
Did you make this Spinach Artichoke Bread (or another variation) at home? Leave a comment, or snap a photo and tag me on Instagram (@). I’d love to see your version!A creamy artichoke mixture is smeared over French bread and baked until melted, golden brown, and crispy around the edges. This easy Cheesy Artichoke Bread takes artichoke dip to the next level!
Hot Spinach Artichoke Dip Recipe
This is my take on the ridiculously delicious appetizer recipe that made the rounds after it was printed on a Hellman’s mayonnaise label many years ago. The concept is so great. I always serve my Artichoke Dip with sliced baguette, so why not smear it over a halved loaf of French bread before baking? Just slice it up and let your guests grab a piece of this Cheesy Artichoke Bread right off the cutting board. No bowl, no knife, no problem! This is finger food at its best.
Transfer leftover Cheesy Artichoke Bread to an airtight container and refrigerate for up to 4 days. Reheat in the microwave, a toaster oven, or under the broiler in your conventional oven.
Calories: 168 kcal · Carbohydrates: 16 g · Protein: 7 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 13 mg · Sodium: 474 mg · Potassium: 60 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 116 IU · Vitamin C: 1 mg · Calcium: 109 mg · Iron: 1 mg
Hot Spinach Artichoke Dip
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Did You Make This? We love seeing what you’ve made! Tag us on social media at @ for a chance to be featured
Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!
How To Make Beautiful Spinach Artichoke Pull A Part Bread
This is my take on the ridiculously delicious appetizer recipe that made the rounds after it was printed on a Hellman’s mayonnaise label many years ago. The concept is so great. I always serve my Artichoke Dip with sliced baguette, so why not smear it over a halved loaf of French bread before baking? Just slice it up and let your guests grab a piece of this Cheesy Artichoke Bread right off the cutting board. No bowl, no knife, no problem! This is finger food at its best.
Transfer leftover Cheesy Artichoke Bread to an airtight container and refrigerate for up to 4 days. Reheat in the microwave, a toaster oven, or under the broiler in your conventional oven.
Calories: 168 kcal · Carbohydrates: 16 g · Protein: 7 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 13 mg · Sodium: 474 mg · Potassium: 60 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 116 IU · Vitamin C: 1 mg · Calcium: 109 mg · Iron: 1 mg
Hot Spinach Artichoke Dip
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Did You Make This? We love seeing what you’ve made! Tag us on social media at @ for a chance to be featured
Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!
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