Description
A warm, shareable sourdough loaf stuffed with creamy spinach, garlic, and melted cheese, baked until golden and bubbly for the perfect appetizer or cozy snack.
Ingredients
- 1 round sourdough loaf, about 1 1/4 pounds
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 4 cups fresh spinach, chopped
- 4 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped parsley
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F and line a baking sheet or small baking dish with parchment paper or lightly grease it.
- Place the sourdough loaf on a cutting board and cut it into a crosshatch pattern, making slices about 1 inch apart without cutting all the way through the bottom.
- In a skillet over medium heat, melt the butter. Add the garlic and shallot and cook for 1 to 2 minutes until softened and fragrant.
- Stir in the chopped spinach and cook for 2 to 3 minutes until wilted and most of the moisture has evaporated. Remove from heat and let cool slightly.
- In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan cheese, 1 cup of mozzarella, salt, black pepper, onion powder, crushed red pepper flakes if using, and parsley.
- Add the cooked spinach mixture to the bowl and stir until fully combined.
- Gently open the cuts in the bread and stuff the spinach mixture evenly into all the cracks and spaces throughout the loaf.
- Sprinkle the remaining 1/2 cup mozzarella over the top and between the cuts, then drizzle lightly with olive oil.
- Wrap the bread loosely with foil and bake for 15 minutes.
- Uncover and bake for another 10 to 15 minutes until the cheese is melted and bubbly and the top is lightly golden.
- Let cool for about 5 minutes before serving, then pull apart while warm.
Notes
- Frozen spinach can be used if fully thawed and squeezed dry.
- Round sourdough works best because it is sturdy and holds the filling well.
- You can prepare and stuff the loaf a few hours ahead, then refrigerate until baking.
- For variation, use Monterey Jack, white cheddar, or add chopped artichoke hearts.
- Reheat in a 350°F oven for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 to 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg
