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Artichoke Dip Stuffed Bread – our favorite hot artichoke dip recipe stuffed into a delicious crusty baguette. Makes a great, easy party appetizer!
It's officially the only time of year that I enjoy watching football! haha. I'm not the kind of girl that likes to sit around on a Sunday night watching sports.
However, if it's a team I feel a vested interest in (GO BYU Cougars!) or if it's the playoffs, I do enjoy watching. And the Superbowl is obviously my favorite! Friends, good food and trivia games makes it a party every year at our house!
We always make a bunch of party appetizers to enjoy during the game. You can find all of my favorite party appetizers listed HERE.
I usually always make my favorite hot artichoke dip and serve it with crackers, but this year I thought it would be fun to stuff it into a crusty baguette. I gotta say, I may never go back to the chips version! YUM!
Consider trying these popular appetizers:
- Easy 7-Layer Bean Dip
- Cheesy Bean Dip
- Easy Vegetable Dip
- Artichoke Dip
- Homemade Chili Cheese Dip
- Crab Artichoke Dip
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Artichoke Dip Stuffed Bread
Ingredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese, , softened
- 1 cup freshly grated parmesan cheese, divided
- 1 clove garlic, , minced
- dried dill weed, , to taste
- 8 ounce can non-marinated artichoke hearts, drained and chopped
- 2 baguettes crusty bread
Instructions
- Mix sour cream, mayonnaise, cream cheese, 2/3 cup parmesan cheese, garlic, and dill weed, until smooth. Stir in artichoke hearts.
- Preheat oven to 350 degrees F.
- Cut the top edge of the bread loaves off and hollow out 1 ½ inches deep to create a well for the artichoke dip.
- Spoon the dip evenly into the 2 loaves. Sprinkle with the remaining parmesan cheese.
- Place on a baking tray and bake at 350 F degrees for 25-30 minutes
- You may also enjoy BBQ Chicken Stuffed Bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
This was soooooo yummy!
I saw this in one of your newsletters and decided to make it for the Super Bowl. I blinked and it was gone. SO easy to make and so tasty! Will definitely be making it again.
Do you think this would be ok if I used Spinach Artichoke dip?
Absolutely! Sounds delicious.
Is this served right when it comes out of oven. after cooling off for a while. U c im going to a potluck party and it doesnt start till 6pm. do i make it at home and serve there, or make it and warm in microwave to make sure cheese is melted. if so how long in advance do i bake it before leaving, potluck party if 45 min from my house. plz help.
Hi Cecillia, I like it served warm, but I think it would work great to bake it right before you leave, put tinfoil over it and serve it when you get there. It should still taste wonderful after the 45 minute drive.
Could this easily be done in a baking dish instead? Finding baguettes in my small town grocery store can be very difficult.
Absolutely. Here’s the recipe for the artichoke dip baked in a dish instead. http://tastesbetterfromscratch.com/2016/12/artichoke-dip.html
This was a big hit at our girls’ Christmas party. I’m making it again for our family Christmas dinner, but using a bread bowl instead of the baguettes, with crackers for dipping.
Fun! So happy you liked it!
Hello, is the dill weed chopped, whole stem or dried dill weed?
Hi Tina, I always use dried dill weed but you could use fresh chopped.
If you have, let’s say, not much time due to two-year-old twin terrors <3, could you use pre-made artichoke dip as your base and just add the cheese, garlic and dill?
Absolutely! you could also make the artichoke dip portion a day or two in advance and then spoon it into the bread. Hope you enjoy it!
This looks absolutely delicious! Do you use a long, skinny baguette or the wider French bread type of baguette?
Hi Cynthia, I’ve used both types of baguettes before, with success 🙂
I can’t wait to try this recipe but my sister can’t tolerate garlic. Is there a substitute that will work for the flavor?
Thanks!
Hi Robin, I would just leave the garlic out–it will still taste great!