Cheesy Spinach Artichoke & Mushroom Stuffed Baguette

13

Prep time 20 minutes

Cooking time 25 minutes

Total time 45 minutes

Servings 8 servings

Cheesy Spinach Artichoke & Mushroom Stuffed Baguette is the kind of party starter that disappears in minutes. You know those times when everyone is hungry, you want something cozy, and you have zero energy for a fussy appetizer? This is my lifesaver. It’s warm, melty, and stuffed to the brim with creamy spinach artichoke dip and savory mushrooms. The crust gets toasty while the inside stays gooey, and you can slice it into shareable pieces. It’s a total crowd pleaser that looks fancy but takes simple steps.

How to Make Spinach Artichoke Dip

Ingredients

Here’s what you need to turn a regular baguette into a stuffed, pull-apart masterpiece:

The Story Behind This Recipe

From my kitchen to yours—Cheesy Spinach Artichoke & Mushroom Stuffed Baguette mixes everyday ingredients with a buttery finish. Tested, tasted, and ready for your table. Cheesy Spinach Artichoke & Mushroom Stuffed Baguette is the kind of party starter that disappears in minutes. You know those times when everyone is hungry, you…

Cuts Food

• 1 large baguette, preferably day-old so it holds its shape
• 1 tablespoon olive oil or unsalted butter
• 8 ounces cremini or button mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1 cup artichoke hearts, drained and chopped
• 5 ounces fresh spinach, roughly chopped, or 10 ounces frozen spinach thawed and squeezed dry
• 8 ounces cream cheese, softened
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 to 1/2 cup mayonnaise, optional for extra richness
• 1 cup shredded mozzarella, plus extra for the top
• 1/2 cup grated Parmesan
• 1 teaspoon lemon zest and 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
• Pinch of red pepper flakes, optional
• Chopped parsley or green onions for garnish

Directions

Preheat your oven to 375°F or 190°C. Line a baking sheet with foil for easy cleanup.

Warm the oil in a skillet over medium heat. Add mushrooms and let them cook, untouched, for 2 to 3 minutes so they brown nicely. Stir and cook until golden and their liquid evaporates. Add the garlic and cook for 30 seconds until fragrant.

Stir in spinach and artichoke hearts. If using fresh spinach, cook until it wilts. Remove from heat and cool for a few minutes.

In a mixing bowl, blend cream cheese, sour cream, mayo if using, mozzarella, Parmesan, lemon zest and juice, salt, pepper, and red pepper flakes. Fold in the mushroom-spinach-artichoke mixture until well combined.

Cut a long slit along the top of the baguette and gently hollow it out, leaving about 1/2 inch of bread around the sides and bottom. Save the inside bits for breadcrumbs later. Spoon the dip into the baguette, packing it in so there are no pockets of air. Sprinkle extra mozzarella on top.

Wrap the baguette loosely with foil and bake for 15 to 20 minutes until hot in the center. Unwrap and bake another 5 to 8 minutes to get the top golden and bubbly. Let it rest for 5 minutes, then slice into thick pieces. Garnish with parsley or green onions.

Pro move: serve with a napkin in hand because the cheese pull is real.

Nicole’s Best Spinach Artichoke Dip Tips

Every time I make this, I get asked how it turns out so creamy yet never soggy. It’s not complicated, but a few little habits make a big difference.

Get the moisture out. If you use frozen spinach, squeeze it like it owes you money. Extra water will water down the dip and mess with the texture. Same goes for mushrooms. Cook them until the pan looks almost dry before you add them to the mix.

Warm your cream cheese. Let it sit out for 15 to 20 minutes so it blends smoothly. If it’s cold, microwave for 10 to 15 seconds. Creamy base equals dreamy dip.

Balance the richness. Lemon juice brightens the dairy. A pinch of red pepper flakes adds a small kick without stealing the show. Salt after you add Parmesan because Parmesan is salty on its own.

Hollow carefully. You want a sturdy bread shell for the Cheesy Spinach Artichoke & Mushroom Stuffed Baguette. A small serrated knife helps you carve out the top. Don’t cut through the sides or bottom or you’ll lose filling as it bakes.

Crowd control plan. If you’re feeding a big group, bake two baguettes and keep one wrapped in foil in a warm oven while the first gets devoured. It disappears fast, so plan accordingly.

Love the stuffed vibe? Try these for a party platter: sausage-stuffed mushrooms or go hearty with easy broccoli cheddar stuffed chicken. They play really well with this dip.

“Made this for our game night and didn’t even get to sit down before people started asking for the recipe. I followed your lemon and squeeze-the-spinach tips and it came out perfectly cheesy and not watery. New favorite.”

What to Serve With Spinach Artichoke Dip

This baguette is kind of its own appetizer and bread all in one, but a couple of sides make it a full spread. I love pairing the slices with cozy soup or a crisp salad. Here are some simple, tasty ideas:

• Soup night: A warm bowl of spinach tortellini soup makes it a comforting meal.
• Savory sides: A quick sheet of cheesy Texas toast ups the crunch factor for folks who love extra bread.
• Fresh crunch: A simple salad with vinaigrette or raw veggie sticks for dipping extra filling that escapes your slice.
• Game day platter: Grapes, olives, and crackers fill the table fast and let people graze between slices.
• Brunch pairing: Make it a late morning thing with soft scrambled eggs or a slice of frittata like this spinach feta frittata.

For maximum yum, slice the baguette thick so it stays sturdy, then let people grab with their hands. It’s casual and fun, just how I like to host.

How to Store Spinach Artichoke Dip

Leftovers are rare, but if you’ve got them, storage is easy. Pop slices into an airtight container and refrigerate for up to 4 days. If you made extra filling and didn’t stuff it, store the filling separately for up to 4 days too.

To reheat slices: Place on a baking sheet, cover loosely with foil, and warm at 325°F for about 10 to 12 minutes. You can also use an air fryer at 320°F for 5 to 7 minutes. Microwaving works in a pinch but can soften the crust, so re-crisp in the oven for 2 minutes afterward.

Freezer tips: Freeze stuffed slices on a tray until solid, then pack into freezer bags for up to 2 months. Reheat from frozen at 350°F for 15 to 20 minutes, covered. Uncover for the last few minutes to restore that crisp top.

Always check for freshness. If it looks or smells off, skip it. Cheese and spinach can be delicate after a few days.

Tips, Variations & Storage

Make ahead: Mix the filling up to 2 days ahead. Keep it covered in the fridge, then stuff and bake when you’re ready. The flavor deepens overnight, which I love for entertaining.

Cheese swaps: Mozzarella is great for stretch, but you can sub in provolone for extra oomph or Monterey Jack for extra melt. Smoked gouda adds a subtle smoky note that tastes amazing with mushrooms.

Spinach choices: Fresh is brighter and tastes a little greener. Frozen is convenient and budget friendly. Both work, but squeeze frozen extra well.

Flavor boosts: Add cooked bacon bits for smoky crunch. Stir in caramelized onions if you want it sweeter and deeper. A spoon of pesto adds herby goodness. A tiny pinch of nutmeg brings warmth to the dairy combo.

Gluten free option: Use a gluten free baguette or skip the bread and bake the filling in a small dish. Serve with veggies, gluten free crackers, or roasted potato wedges. If you love potatoes and cheese, you’ll be into these comforting sides like cheesy potato stacks on the table too.

Leftover ideas: Scoop leftover dip into mushroom caps and bake for a quick snack. Or spread on toast with a fried egg. If you’re craving a hearty dinner later in the week, keep the vibe going with something cozy like this cheesy hamburger rice casserole.

Hosting trick: Bake, cool slightly, and slice before guests arrive. Pop back in the oven for 3 minutes to rewarm right before serving. You’ll spend more time chatting and less time fussing with a knife.

Common Questions

Q: Can I skip the mayonnaise?
A: Yes. Use only sour cream or Greek yogurt with the cream cheese. It’ll still be rich and creamy.

Q: What mushrooms are best?
A: Cremini or baby bellas have great flavor and hold up well. Button mushrooms work fine too.

Q: How do I stop the baguette from getting soggy?
A: Sauté mushrooms until dry and squeeze spinach well. Also, avoid overfilling with super loose dip. Bake uncovered at the end to crisp the top.

Q: Can I make this spicy?
A: Totally. Add extra red pepper flakes or a minced jalapeño to the skillet with the mushrooms.

Q: What if I can’t find a baguette?
A: Use a large Italian loaf and hollow it the same way. You’ll just have slightly wider slices.

Ready to Stuff and Bake

If you’ve been hunting for an appetizer that hits creamy, cheesy, and crunchy all at once, this Cheesy Spinach Artichoke & Mushroom Stuffed Baguette is it. It’s quick to prep, easy to bake, and always the first plate to vanish. If you want more classic inspiration, I learned a ton adapting my go-to from this reliable Hot Spinach Artichoke Dip Recipe, then tucked it into bread with mushrooms for extra depth. You can also check out the original idea that inspired me to play with flavors here: Cheesy Spinach Artichoke & Mushroom Stuffed Baguette. Give it a try this weekend and tell me how fast it disappears at your table.