A creamy artichoke-and-cheese spread is spread over a halved loaf of French bread, then baked until the cheese is melted, the top is golden, and the edges are crisp. This easy Cheesy Artichoke Bread transforms classic artichoke dip into a shareable, grab-and-go appetizer.
This recipe is my take on the much-loved appetizer that once appeared on a Hellman’s mayonnaise label. I serve my Artichoke Dip with sliced baguette, so spreading the dip over a halved loaf of French bread and baking it is an obvious, delicious upgrade. Slice the finished loaf and let guests help themselves right from the cutting board—no bowl or knife needed. It’s casual, crowd-pleasing finger food ideal for parties and game day.
Substantial yet simple to prepare, this Cheesy Artichoke Bread is a great make-ahead or last-minute appetizer option.
Ingredient Notes
- Mozzarella cheese – Use shredded part-skim mozzarella for a melty, mild base.
- Shredded Parmesan – Adds a salty, nutty finish.
- Mayonnaise – Olive oil mayonnaise works well for flavor and creaminess.
- Cream cheese – Neufchâtel (⅓ less fat) is a good option if you want a lighter spread without sacrificing richness.
- Canned artichoke hearts – Choose artichokes packed in water and drain and chop them before mixing.
- Jarred jalapeño peppers – Use “tamed” for mild flavor or “hot” if you want more heat. Dice them to distribute the flavor.
- Garlic powder – For a gentle garlic note.
- All-purpose seasoning with salt – A seasoned salt like Lawry’s adds a balanced savory finish.
- Freshly ground black pepper – Season to taste.
- French bread – A soft loaf with a moderate crust works best so the topping adheres and the interior stays tender.
How to Make Cheesy Artichoke Bread
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, combine the shredded mozzarella, shredded Parmesan, mayonnaise, cream cheese, drained chopped artichoke hearts, diced jarred jalapeños, garlic powder, seasoned salt, and freshly ground black pepper. Mix until evenly combined.
- Slice the French bread in half lengthwise and spread the artichoke-cheese mixture over each half, pressing gently so it adheres to the bread.
- Place the prepared halves on the lined baking sheet and bake for about 20 minutes. After baking, switch the oven to broil and cook for a minute or two—watch carefully—until the top is golden and the edges are crisp.
- Remove from the oven and let cool for a minute or two, then slice into portions and serve warm.
Storage Tips
Store leftover Cheesy Artichoke Bread in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven, toaster oven, or briefly under the broiler to refresh the crisp edges and warm the filling. The microwave works in a pinch but may soften the crust.
More Easy Appetizer Recipes
- Cheesy Hot Crab Dip
- Mom’s Cheesy Bread Appetizers
- Buffalo Chicken Dip
- Feta Bruschetta
Browse appetizer recipes to find more ideas for your next gathering.
Cheesy Artichoke Bread
Ingredients
- 1 cup shredded part-skim mozzarella cheese
- ½ cup shredded Parmesan
- ½ cup mayonnaise
- 3 ounces ⅓ less fat cream cheese (Neufchâtel)
- 14 ounce canned artichoke hearts in water, drained and chopped
- 8 to 10 jarred jalapeño peppers, diced (tamed or hot)
- ½ teaspoon garlic powder
- ½ teaspoon all-purpose seasoning with salt
- freshly ground black pepper to taste
- 1 loaf French bread
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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Combine all spread ingredients in a large mixing bowl. Slice the French bread lengthwise and spread the mixture evenly over both halves.
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Place the prepared bread on the lined baking sheet and bake for 20 minutes. Near the end, switch the oven to broil for a minute or two until the top is lightly golden and the edges are crisp. Let cool briefly, then slice and serve.
Nutrition
Carbohydrates: 16 g |
Protein: 7 g |
Fat: 9 g
Nutrition information is an estimate calculated using generic ingredients and may vary. Refer to labels on your specific ingredients for accuracy.
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