Artichoke, Feta and Jalapeño Stuffed French Bread
Just in time for the Super Bowl! Appetizers that travel! Everything you love about Hot Artichoke and Jalapeño Dip all stuffed into a loaf of french bread. Easy to make, and easy to tote! This is a take off of my Super Easy Baked Egg Boat recipe.
I love the idea of stuffing a store bought loaf of french bread and turning it into something special! The possibilities are endless. I’ve been subbing feta for parm in almost all my recipes lately so I thought I’d kick up your basic artichoke dip and make it go boom! Who wants plain old parm cheese when you can go boom with the big flavor of feta! Who doesn’t wanna go boom? I love going boom…we are big boomers are here.
Artichoke, Feta and Jalapeño Stuffed French Bread Cut into Slices with Gooey Center
First challenge was to keep all the goo in tact when slicing. Typical artichoke dip is meant to be fairly gooey. But you don’t want it sliding out of the bread. The trick to getting this to hold together when sliced is a simple egg. Just adding one binds that cream cheese and mayo together like a warm hug.
Hollowing out the bread is super easy. Just cut along the edges and pull out the middle leaving about one inch of bread all the way around the loaf and on the bottom.
Hollow Bread Before Being Filled With Gooey Artichoke and Feta Goodness
Now just spoon in the filling, top with some additional feta and in the oven it goes!
Pre-Baked Artichoke, Feta and Jalapeño Stuffed French Bread
Bake for about 30 minutes and let rest for 10 minutes before slicing. This recipe makes enough for one large french bread loaf or two demi baguettes. Using a serrated knife, slice it up and serve! This is good warm or even at room temp. Or you can stuff it at home, wrap it up and bake it at your BFF ‘s house!
Artichoke, Feta and Jalapeño Stuffed French Bread Sliced with Garnishes Ready to Serve to Friends and Family
Need more feta in your life? Check out my Feta and Herb Crusted Salmon recipe!
Clink!
Kathi
Print
Pin RecipeA super easy to make stuffed baguette with artichokes and cheese
- 1 8 oz block cream cheese softened - either light or full fat will work
- 1/2 cup mayonnaise
- 1 egg
- 1 jalapeño pepper - finely chopped
- 2 cloves garlic - finely chopped
- 1/4 cup red onion - finely chopped plus extra rings for garnish
- 1 14 oz can artichoke hearts well drained
- 1/3 cup crumbled feta cheese - plus additional for garnish
- 1 large loaf french bread or 2 demi loaves
-
Preheat oven to 350 degrees.
-
Cut and remove center of french bread using a small paring knife, leaving an inch on bottom and sides.
-
Using electric mixer, combine softened cream cheese, mayonnaise and egg until well blended and smooth.
-
Add, jalapeño, garlic, red onion, drained artichoke hearts and feta. Mix until just combined.
-
Spoon into hollowed out french bread.
-
Sprinkle with additional feta and chopped red onion.
-
Bake for 30 minutes, until hot all the way through.
-
Let cool for 10 minutes before slicing.
Thanks for the inspiration! I think this will be delicious in many forms! Seems like some fun idea to experiment with! Excellent for a BBQ edition 😉 These go on the bucketlist!
I was actually going to stuff them with BBQ chicken but somehow went toward the artichoke dip. I think it would be great! Thanks for your note!
Oh wow oh wow oh wow…. I love stuffed food too! Yours look so so good. I’m gonna just grab one. Thanks! :p
Thanks for your note AiPing!
This sounds awesome! We’re not traveling for the Superbowl this year – hosting a small party at our house – but I love that it’s so easy and so lovely to behold! (Plus I’m always looking for portable appetizers, so this will come in handy far beyond game day.) Especially love the addition of jalapeno – yum!
Thanks Kathryn! Hope you get a chance to try it!
You are my hero-ette! Leave it to you to come up with an awesome spin on a classic. Love the sub of feta also! Pinning this and also making this in a few days. Thanks for sharing.
Thanks Susan! I was just on your blog the other day…looks great! Thank you for your note!
Oh wow, that filling sounds uh-mazing! 🙂 Gonna need to try it in some gluten-free bread! 🙂
Thanks for your note Raia! I don’t know much (or anything for that matter) about gluten free bread but why not!