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Cheesy Spinach and Artichoke Stuffed Baguette

Serving Size:

This recipe is brought to you by Jan Scott from Family Bites. For more great recipes like this follow her on TwitterFacebook and Instagram!

Prep Time: 30 minutes
Cook Time: 20 minutes

Servings: 16 pieces

Cheesy Spinach and Artichoke Stuffed Baguette



Prepare the petite baguettes according to the package directions, and cool to room temperature. This can be done a day in advance, and the baguettes can be wrapped in aluminum foil or plastic wrap and stored at room temperature for up to 24 hours.

Prepare the spinach, artichoke and cheese dip according to the package directions. Allow to cool completely.

Preheat the oven to 400°F. In a medium mixing bowl, combine the dip, cream cheese and red pepper flakes and stir well. Set aside.

Slice the baguettes in half and, using a serrated knife, hollow out the insides of each piece leaving at least ½-inch border of bread along the edges.

Stuff the baguette pieces with an even amount of the cheesy dip mixture, filling the cavities to the top. Place two halves of the same baguette on a cutting board, lining the pieces up evenly and pressing the open sides together. Slice into 8 even pieces.

Carefully slide the sliced baguette onto a piece of aluminum foil. Drizzle with a tablespoon of olive oil and top with half the Parmesan cheese. Repeat with the other stuffed baguette halves and the remaining oil and Parmesan cheese. Sprinkle both loaves of bread with sea salt.

Wrap the baguettes in the foil and bake for 15 minutes. Open the foil and continue baking the bread for an additional 5-8 minutes, or until the bread is golden brown and the filling is warmed through.

Remove from the oven and garnish with parsley, dividing it evenly between the two baguettes. Serve warm.


Baguettes can be filled, seasoned, and wrapped at least six hours in advance. Remove from the fridge 45 minutes before baking to take some of the chill off the filling. Baking time may require an extra 5 minutes to sufficiently warm the filling.