Cheesy Artichoke Bread

This cheesy artichoke bread is everything I loved about the first artichoke dip I ever had, but baked right onto French bread. The creamy, cheesy, garlicky artichoke spread sinks into the bread and bakes into a hot, gooey appetizer with golden edges.

That first artichoke dip I still dream about from a local Chicago restaurant was served in a bread bowl, and my favorite part wasn’t dipping pieces of bread into the dip. It was the part where the dip had worked its way into the bread bowl. So I set out to make a version where every slice has the artichoke dip baked right into the bread.

And I just know you’re going to love it as much as I do! It’s an easy appetizer, but my family also enjoys it as a light meal or alongside soup or salad.

If cheesy French bread is your thing, you’ll also want to try my Olive Cheese Bread, Bacon Ranch Cheese Bread and Jalapeno Popper Bread.

Why You’ll Love This Artichoke Bread

• Easy to serve. I like that this is more of a finger food than a dip. Cut it into small pieces and set it out with the rest of your appetizers, no dip bowl or crackers needed.
• Make it ahead. The artichoke spread can be mixed up ahead of time, so you can refrigerate it and bake the bread when you’re ready.
• It’s more than an appetizer. My family likes larger pieces alongside soup or salad for a light meal.

Looking for a bread appetizer without the cheese? My Italian Bread Dipping Oil is an easy option. Serve it with slices of crusty bread for dipping.

Ingredients Needed

• French bread
• Canned artichokes hearts
• Jarred jalapeño peppers
• Minced garlic
• Mayonnaise
• Sour cream
• Unsalted butter
• Mozzarella cheese
• Parmesan cheese
• Black pepper

Ingredient Notes & Substitutions

French Bread
I like a narrower French bread for this recipe, especially when serving it as an appetizer. You can also use Italian bread if you prefer.

Artichokes
Canned artichoke hearts work well, but you can use marinated artichokes instead. Drain well and chop before adding them to the spread.

Jalapeños
I use jarred jalapeño slices for a little heat and color. Canned green chiles, mild or hot, work too. For less heat, reduce the amount or leave them off some of the bread.

I happened to have a jar of jalapeños in the fridge when I made this, and I loved what they added. They give the bread a little color, a touch of heat and an unexpected extra flavor that works really well with the creamy artichoke spread.

Mayo, Sour Cream and Butter
This combination makes a creamy, tangy spread that’s soft enough to sink into the bread as it bakes.

Garlic
Use jarred minced garlic or mince about 4 fresh cloves.

Mozzarella and Parmesan
Mozzarella gives you the gooey topping while Parmesan adds a little salty, nutty flavor. I recommend shredding the mozzarella yourself. It melts much better than pre-shredded mozzarella.

How to Make Artichoke Bread

Detailed recipe and instructions are in recipe card at bottom of post.

1. Make the artichoke spread. In a mixing bowl, stir together the mayo, sour cream, softened butter, garlic and black pepper. Add the chopped artichokes, jalapeños, 1 cup mozzarella and Parmesan, then stir until combined. If you don’t want jalapeños on all of the bread, leave them out for now.
2. Prepare the bread. If using a 24-inch French bread loaf, cut it into two 12-inch pieces, then slice each piece open lengthwise. Place the four pieces cut side up on a parchment-lined baking sheet.
3. Spread and top. Divide the artichoke mixture between the four pieces and spread it all the way to the edges with a spatula. If you’re adding jalapeños to only some of the bread, sprinkle them on now. Top with the remaining mozzarella.
4. Bake at 350°F for 20 minutes, keeping an eye on the edges. Since the bread is already baked, the lower temperature helps keep the edges from getting too hard before the cheese melts. For golden brown cheese, broil for 1 to 2 minutes at the end (optional).
5. Rest and slice. Let the bread rest for about 5 minutes, then slice into about 2-inch pieces for an appetizer. The short rest makes it easier to cut without pulling the hot cheese off the bread.

Recipe Notes & Tips

Make ahead: The artichoke spread can be made ahead and refrigerated until you’re ready to bake the bread.

Prevent watery bread: Make sure the artichokes are well drained before chopping. If they still seem wet, blot them with a paper towel to remove excess moisture before adding them to the spread.

For appetizers: I like to cut the finished bread into about 2-inch pieces. If you’d rather have pieces to eat French bread pizza-style, cut the bread into eight 6-inch pieces before baking.

Adjust the heat: Use ¼ cup of jalapeños for a little heat or up to ⅓ cup for more. You can also leave them out or sprinkle them over only some of the bread.

To reheat: Heat the oven to 375°F and warm leftover bread for 3 to 5 minutes. I prefer the oven to the microwave because it keeps the bread crisp around the edges.

Frequently Asked Questions

Can I use Italian bread instead of French bread?

Yes. A larger Italian loaf works well, although I prefer a narrower French loaf when I’m making this as an appetizer because the smaller slices are easier to serve and eat.

Why shouldn’t I use pre-shredded mozzarella?

Pre-shredded mozzarella contains anti-caking starch to keep the shreds from sticking together. That also affects how the cheese melts. For a smoother, gooey topping, shred mozzarella from a block.

More Cheesy French Bread Appetizers

If you like the idea of spreading a savory mixture over French bread and baking it until hot and cheesy, these are a few more to try:

• Jalapeño Popper Cheese Bread – A creamy, cheesy bread with a little jalapeño heat.
• Olive Cheese Bread – French bread topped with a savory olive and cheese spread.
• Cheesy Bacon Ranch Cheese Bread – Bacon, ranch and cheese baked over French bread.