Ingredients
Method
Prepare the Crusty Loaf & Make the Dip
- Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil and parchment paper.
- Using a sharp serrated knife, slice the sourdough boule diagonally into 1-inch diamonds, cutting deeply through the crumb but being careful NOT to cut through the bottom crust.
- In a large mixing bowl, beat softened cream cheese and sour cream until smooth. Fold in chopped artichoke hearts, squeezed spinach, grated parmesan, minced garlic, chili flakes, kosher salt, and black pepper until completely combined.
Stuff the Bread & Baste with Garlic Butter
- Gently pry open each crevice of the bread using your fingers. Spoon the creamy spinach artichoke filling generously into every cut, pressing it deep toward the base.
- Stuff shredded mozzarella cheese between each diamond gap, leaving plenty on top for an irresistible golden cheese crust.
- Whisk melted butter with grated garlic, chopped parsley, and thyme. Brush the fragrant herb butter lavishly over the entire exterior crust and stuffed crevices.
Bake to Molten Perfection
- Wrap the stuffed loaf loosely in aluminum foil to seal in heat. Bake for 15 minutes to melt the cheese deep inside the bread.
- Carefully open and peel back the foil to expose the top. Return to the oven for an additional 10 minutes until the top cheese is bubbling, bubbly, and toasted golden-brown (broil 1 minute if desired for extra golden spots).
- Transfer to a wooden cutting board or platter and serve warm immediately so guests can pull individual cheesy cubes apart with their hands!