Stuffed Sourdough Loaf Recipe -
Stuffed Sourdough Loaf Recipe
  • READY IN 30 mins

Stuffed Sourdough Loaf

Recipe by  

"This loaf stuffed with four cheeses and artichoke hearts will be popular at any party!"

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat the broiler.
  2. Cut the sourdough loaf in half and scoop out the bread.
  3. In a medium saucepan over medium heat, melt the butter and mix together the scooped out bread pieces and garlic. Slowly cook and stir 10 minutes, or until the bread is browned. Transfer to a large bowl.
  4. In the bowl with the bread mixture, mix the Monterey Jack cheese, cream cheese, Parmesan cheese and artichoke hearts. Spoon the mixture into the hollowed bread shell. Top with Cheddar cheese.
  5. Broil 5 minutes, or until the bread is lightly brown and the cheeses are melted. Remove from oven and sprinkle with green onions. Slice and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2007

I made this for New Years Eve last night. I got away with using only 5 Tbsp. of butter when browning the bread with the garlic. I grated the Monterey Jack because I felt it would melt easier when baking. I used just one can of artichokes which I thought was plenty. Make sure you cut up the artichokes before adding them into the cheese mixture. I mixed the cheddar cheese and green onions directly into the mixture instead of sprinkling on top and added a bit of seasoning salt. I mixed the bread in last and then stored the bread mixture in a bowl in my fridge. When I was ready to bake it later that night I let the cheese/bread mixture sit out to soften a bit before I spread it into the hollowed out bread. Definitely cook it at 350 for about 30 minutes for a great result. After cooling for a couple of minutes, I sliced it into chunks for appetizers. It's very rich but very tasty. Just one note about a previous reviewer saying something about this being "bad artichoke dip". I've made artichoke dip tons of times and this obviously intended to be a different type of recipe.

Most Helpful Critical Review
Feb 02, 2015

I believe there is way too much filling for a one pound loaf of bread. I cut the bread in half and hollowed out and stuffed both sides (even though the recipe does not indicated to do so) and I still had way too much filling. This results in a finished product that looks great, but once you try slicing it, as the recipe states, it is nearly impossible to get nice, even serving pieces. While I like all the ingredients listed, I thought the end flavor was a bit too rich, even in very small doses. If I were to make this again I would definitely cut the filling ingredients in half. Thanks for sharing this recipe, Rebecca Swift!


13 Ratings

Feb 22, 2011

I wanted to make this recipe for a dinner party but was alittle concerned by the directions (or lack of some key info). I made a few cooking adjustments and it really turned out great. Everyone enjoyed it! Here is what I did: 1. Be sure to use a long "larger diameter" loaf of bread, like the artisan kind. I don't think this will work without a hefy loaf of bread. 2. You only need to use about 2/3 of the required "stuffing ingredients" (i.e. Monterey Jack cheese on down). That will be plenty to fill your loaf. I made the full recipe and had lots left over that I couldn't use for this. 3. As others mentioned "broiling for 10 min." would never work. I baked (without adding the cheddar cheese and green onions) for 20 - 25 min. in a 350% oven. I then added the cheddar cheese and green onions and broiled for 5 min. until bubbly. 4. To serve: I sliced each loaf half down the long way and then came back and sliced each quarter length into 1 1/2 inches easy to eat portions. Everyone loved it!

Mar 11, 2003

Excellant. Always a big hit. My suggestion would be to cook it at 350 degrees for 30 minutes. jfg

Aug 22, 2004

This was absolutely fantastic! Added just a bit of chopped pepperoni for an extra bite and followed the other suggestion of cooking it at 350 for 30 minutes (those big cubes of monterrey jack take a bit to melt). My family absolutely Loved it. Will definitely be making it for the next party I attend.

Dec 27, 2010

I used french bread because I don't enjoy the taste of sourdough, and forgot to top with my green onions (oops). But regardless of these changes, this was fantastic. It flew everyone loved it, and I got tons of compliments, I almost felt guilty because of how easy it was to make :).

Nov 14, 2006

This was AMAZING!

Mar 11, 2003

I've been making this loaf for 10 years, but had lost the actual recipe - I was ecstatic to find it here so I can pass it on to friends. It's ALWAYS a hit, even for people who swear they don't like artichokes!!


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 502 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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