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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 |

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 |


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 |


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 |


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 |


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

Spinach Artichoke Bread Recipe

Camping 20 mins

Prep Time 5 mins
Cook Time 15 mins
Servings 8
Course Appetizer, Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Spinach Artichoke Bread brings your favorite spinach artichoke dip to meal status as a quick fix lunch or supper on a crusty baguette.


  • 1 large baguette
  • 1 (13.75-ounce) can artichoke hearts packed in water, drained
  • 1 (10-ounce) package frozen spinach, thawed and squeezed
  • 2 shallots chopped
  • 1 clove garlic minced
  • ½ cup Greek yogurt
  • ½ cup mayonnaise
  • ½ cup Parmesan cheese
  • ½ cup shredded 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.

Nutritional Information

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

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Robyn xoxo

Dinner Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. 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!

  2. 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!!!:)

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

  4. 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. 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!

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