Spinach Artichoke Bread Recipe


5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Spinach Artichoke Bread brings your favorite spinach artichoke dip to meal status as a quick fix lunch or supper on a crusty baguette.

Spinach Artichoke Bread | addapinch.com

I’ve been all about spinach artichoke lately. From the obvious dip to spinach artichoke chicken and just about everything in between? Well, the other day I threw this spinach artichoke bread together for a really simple supper and I have to tell you – I’m not looking back!

How could I?

This quick spinach artichoke bread is quiet possibly one of the easiest meals ever and delicious to boot.

Spinach Artichoke Bread | addapinch.com

And since everyone loved it, that makes it a requirement to show up again fairly often.

Like when I have not a clue what to make my family for supper, but just know they’ll all be starving within 30 minutes of walking in the door in the evening.

Spinach Artichoke Bread | addapinch.com

Which generally means that I better hustle and get my cooking groove on in a hurry.

The best part?

This spinach artichoke bread is full of flavor and definitely doesn’t taste like a last minute idea.

Spinach Artichoke Bread | addapinch.com

Not at all.

So, really, if you don’t tell them, I certainly won’t.

They’ll think you had it planned all along.

Spinach Artichoke Bread | addapinch.com

Here’s my spinach artichoke bread recipe. I hope you love it!

Spinach Artichoke Bread Recipe

5 from 1 vote
Spinach Artichoke Bread brings your favorite spinach artichoke dip to meal status as a quick fix lunch or supper on a crusty baguette.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8


  • 1 large (324 g) baguette
  • 1 (13.75-ounce) can (255 g) artichoke hearts packed in water, drained
  • 1 (10-ounce) package (360 g) spinach
  • 2 (86 g) shallots, chopped
  • 1 clove (3 g) garlic, minced
  • ½ cup (113.5 g) Greek yogurt
  • ½ cup (110 g) mayonnaise
  • ½ cup (50 g) Parmesan cheese
  • ½ cup (56 g) grated mozzarella cheese


  • Preheat oven to 375º F.
  • Cut baguette in half lengthwise, then cut in half to form four equal pieces.
  • Combine artichoke hearts, spinach, shallots, garlic, Greek yogurt, mayonnaise, and cheese together in a medium bowl. Spread liberally onto the bread slices. Bake 15 minutes until cheese are bubbly and bread has lightly toasted.
  • Let stand about 5 minutes before serving.


Calories: 163kcal | Carbohydrates: 3g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 261mg | Potassium: 49mg | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 0.6mg | Calcium: 128mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xoxo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Michelle Taylor says:

    This looks AND sounds absolutely delicious! Since I love garlic , I think I would toast some fresh garlic in the oven first (in skins) then remove from skins & rub on baguette first then add the “dip” ingredients. Only other thing I can think I would do would be to add a few torn pieces of provolone cheese slices (so it doesn’t seal in everything) just for the flavor it adds when combined with Mozz. and Parmesan cheeses. I LOVE Provolone cheese!

  2. Christine Cochrane says:

    Loved it!

  3. Eric Schram says:

    I gotta try this out

  4. Kiersten @ Oh My Veggies says:

    Oh wow! I can never get enough spinach artichoke dip–I think I could eat a whole bowl myself. So I am totally on board with putting it on crusty baguettes. 🙂

  5. Cassie | Bake Your Day says:

    This sounds amazing! I would be afraid to make it in fears of eating the whole loaf by myself!

  6. Shari|Tickled Red says:

    Why would you even think about looking back? OMW!!

  7. Amanda says:

    All I can think to say is “mouth watering”. I can almost taste that first amazing bite!! You are an angel for sharing such decadence on your blog. I cant wait to make this!!!:)

  8. Denise says:

    Made this last night. I can’t wait to have it for breakfast today, and to share some with my sister (who is a vegetarian) when she comes over later!