This recipe is chock full of flavor yet remarkably easy to make. The bread is stuffed with spinach artichoke dip and cheese. You need to make this bread immediately.
This post is sponsored by The Coca-Cola Company. All opinions are my own. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
Today we’re kicking off “100 Ways to Summer”. I’ve partnered with The Coca-Cola Company and Sam’s Club to share a recipe that will inspire everyone to fire up their grills, grab a cold beverage, and enjoy every single moment of summer.
Summer is all about entertaining. Easy recipes are the way to go during summer months. Less time cooking means more time for fun and spending time with people you love. Grill often but keep it simple.
That tends to be my motto in life. I like to keep life as stress-free as possible. It’s all about time management and priorities. I want delicious food but I want it NOW. I think most people feel that way.
We swung by Sam’s Club to pick up lots of Member’s Mark Spinach Artichoke Dip! We also picked up oodles of Honest® Tea! We had a party to plan and I knew exactly what I wanted to make for guests.
People love dips, especially during the summer months. Our family and friends are big dip lovers. They’re also huge bread lovers. So I took those two things and combined them to make one delicious cheesy bread recipe.
This recipe is SO easy to make. Pick up a tub or two of Member’s Mark Spinach Artichoke Dip at Sam’s Club. You will also need a nice crusty bread. Sourdough works beautifully for cheesy bread. The bread should be fairly dense.
You will also need mozzarella cheese for this recipe. There are lots of great cheeses inside the dip but I wanted a really ooey, gooey, melty cheese to add as well. Mozzarella or pizza mozzarella work perfectly. They melt beautifully.
You need to cut slices into the bread so you can wedge the ingredients into it. You need to set the bread on a cutting board and grab a really good serrated bread knife. The sharper the knife the better so you make clean cuts.
Slice the bread in one direction, making about 5 to 6 slices in equal distance apart. Make sure not to cut all the way through to the bottom. Then make 5 to 6 slices the other way. You’re basically making diamond patterns.
Use a knife or offset spatula to spread the spinach artichoke dip inside the slots in the bread. It is a bit messy and tedious but seriously worth the effort. You can adjust the amount of dip to your own tastes.
After the spinach artichoke dip is spread evenly inside all the slots in the bread you can start stuffing the cheese inside. I find super thin slices of cheese works better than grated cheese. You can slide each piece into the slots easily.
You can cut them thicker if you like. Or use super thin slices and roll them and shove them down into the bread. Whatever method you prefer is okay by me. Just be sure to stuff the cheese in there as evenly as possible.
The bread should be wrapped up in tinfoil for the first 15 minutes of cooking. Then you will remove the tinfoil, add a little more spinach artichoke dip. Cook for another 5 to 10 minutes, depending on how you like your cheese.
Voila, cheesy bread. This stuff is just amazing. It’s perfect for cook-outs, picnics, backyard parties or any occasion where you want a nice cheesy bread to go with your meal. This also rocks as an appetizer. No joke, people go nuts for this bread.
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Spinach-Artichoke Cheesy Bread
- 1 loaf of Sourdough bread
- 2 cups of Member’s Mark Spinach Artichoke Dip divided
- 10 oz mozzarella cheese thinly sliced
- Preheat grill or oven to 350 degrees F.
- Slice bread on the diagonal, making sure not to cut right to the bottom. You want to leave about 1/2 inch gap at the bottom so the bread does not break apart. Now slice on the opposite diagonal making a diamond pattern in the bread. Slices should be about 1/2 to 1 inch, depending on how big you want the pieces to be when you pull the bread apart.
- Use a knife or offset spatula to stuff the bread with 1 and 1/2 cups of spinach artichoke dip. You want it to be spread as evenly as possible inside the slots in the bread.
- Stuff the cheese slices into the slots in the bread as evenly as possible.
- Wrap the bread in tinfoil.
- Place bread on preheated grill or preheated oven. If using the grill you are going to cook this bread on indirect heat. That means you want to divide your grill into two sections. The fire should be on one side and be hot enough to maintain 350 degrees F with the lid closed. The other side should have the burners off. This is the side you want to put the bread on. Putting it over direct heat will burn the bottom of the bread. If using oven place the bread on the middle rack.
- Cook for 15 minutes.
- Remove from grill or oven. Pull back tinfoil and tuck the edges so you can still use it to cook on. Or place the bread on a round pan. Basically you want the top open to brown the cheese and get it all melty and gooey.
- Spread the remaining 1/2 cup of spinach artichoke dip in the grooves of the bread over top of the cheese. Smooth out as evenly as possible.
- Place the bread back on the grill or in the oven. Cook for 5 to 10 minutes more, depending on how you like your cheese.
- Remove from grill or oven carefully. Place on a plate or platter.
- Serve with Honest Tea and a big old cheesy bread smile!
What I love about this recipe is you can make it on the grill or in the oven. Either method works perfectly. You can even make this over a campfire.
I highly recommend you serve this with Honest® Tea. The Honey Green Tea flavor is perfect for summer sipping.
The “100 Ways to Summer” Campaign is hosting a sweepstakes. Stop by the Sam’s Club website for more information.
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Also, take a minute to follow me on Instagram. All my new recipes get posted there when they come out so it’s a great way to keep current with my recipes.