# What You’ll Need:
→ Bread
01 - 1 large round loaf of sourdough or Italian bread
→ Spinach-Artichoke Filling
02 - 1 cup frozen spinach, thawed and squeezed dry
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup cream cheese, softened
06 - 1/2 cup Alfredo sauce
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup sour cream
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes, optional
→ Topping
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley
# How to Make It:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - With a serrated bread knife, slice loaf in a crosshatch pattern, ensuring not to cut fully through; leave approximately 1/2 inch intact at the base.
03 - In a mixing bowl, combine spinach, artichoke hearts, garlic, cream cheese, Alfredo sauce, Parmesan, mozzarella, sour cream, salt, black pepper, and red pepper flakes until thoroughly blended.
04 - Carefully separate bread sections and stuff the spinach-artichoke mixture deeply between slits, pressing firmly with a spoon.
05 - Evenly drizzle melted unsalted butter over the filled bread.
06 - Loosely wrap the stuffed loaf with aluminum foil. Bake for 15 minutes.
07 - Remove foil and continue baking for 8 to 10 minutes, or until cheese bubbles and turns golden.
08 - Transfer from oven, sprinkle with chopped fresh parsley, and allow to cool slightly before serving.
