The holiday season is nearly here, and that means there will soon be potlucks with co-workers, hosting family for the holidays, celebrating the season with friends, and New Year’s Eve get-togethers. With that said, food is the glue that binds friends, family, tradition, and the holidays, so this time of year is especially full of reasons to gather and break bread.

Whether celebrating with friends, family, or co-workers this holiday season, we know it’s more important than ever to show up at gatherings with arms full of good food. La Brea Bakery’s artisan bread can elevate any holiday gathering. From baguettes, rolls, to rounds, serving high-quality bread will leave a lasting impression on your guests.

In need of some holiday recipes to WOW your guests? Below are a few of our favorite holiday recipes using La Brea Bakery. Feel confident serving these mouthwatering dishes and know they will not go unnoticed by your guests. Let the holiday cheers begin!

Spinach-Artichoke Dip with Crostini

Spinach Artichoke Dip with Crostini

What better way to satisfy guests’ taste buds than a creamy spinach-artichoke dip served with crostini made with La Break Bakery’s French Baguette? The smooth taste and crisp, golden crust of a French Baguette make the perfect canvas for this classic dip and will leave guests wanting more. The best part? This version is slightly lighter made with more spinach and artichokes, but still has all of the creamy flavors!

Prep Time: 10 minutes

Cooking Time: 25 minutes


¼ cup olive oil
One onion, diced
Two cloves garlic, minced
One Can of artichoke hearts, plus more for garnish
One pound frozen spinach defrosted and excess liquid removed
¼ cup mayonnaise
One cup sharp white cheddar
One and a half cups gruyere cheese
One Tablespoon lemon juice
Two Tablespoons Panko breadcrumbs
One La Brea Bakery French baguette MHD# 7531


Preheat oven to 350°F.

Warm one tablespoon olive oil in a medium skillet over medium heat. Add the onion and saute until soft and translucent. Add the garlic and cook for another 30 seconds. Remove from heat.

In the bowl of a food processor pulse together the artichoke hearts, spinach, and mayonnaise until the artichoke hearts are broken up. Add the cheddar and one cup of the gruyere, lemon juice and a large pinch of salt and pepper.  Transfer the dip to an ovenproof container then top with remaining ½ cup of gruyere cheese. In a small bowl, combine the Panko breadcrumbs and the remaining olive oil. Sprinkle the breadcrumb mixture over the artichoke dip and bake for about 20 to 25 minutes or until the top is golden brown and bubbling.

While the dip is baking, make the crostini to serve alongside. Slice the baguette into ½” slices. Brush with the remaining olive oil and place on a parchment-lined baking sheet — Bake in the same oven as the dip for about 10 minutes or until golden brown and crunchy.

Serve the spinach and artichoke dip warm along with a handful of the crostini.

Artisan Bread Stuffing

La Brea Artisan Bread Stuffing
The star of this classic La Brea Bakery Stuffing is our Round Italian bread. The bountiful boule bread with a rich, yet subtle flavor in this recipe is sure to become everyone’s holiday favorite.

Prep Time: 20 mins

Cooking Time: 50 min

Servings: Makes one batch


Two Tablespoons Unsalted Butter
One Large Shallot, Peeled, Diced
One Medium Yellow Onion, peeled, diced 1/4
Four Medium Stalks Celery, diced 1/4
One Medium Leek, cleaned, diced 1/4
Two Tablespoons Extra Virgin Olive Oil
Three cups Chicken Stock
One teaspoon Fine Salt
½ tsp. Ground Black Pepper
One Italian Round Loaf MHD# 7565


Preheat oven to 375°F.

Cut the loaf into 3/4” cubes and spread evenly on a baking sheet. Toast in oven 10-15 minutes until dry and crunchy (may take longer, depending on oven). Place the toasted diced bread in a large mixing bowl.

In a large saucepan, warm the olive oil and add the diced shallot, onion, celery, leek, salt, and pepper and sauté for about 5 minutes or until all ingredients are slightly tender. Add the chicken stock to the vegetables and bring to a boil.

Slowly pour contents of the sauté pan over the stuffing in a bowl. Mix everything, making sure the croutons are evenly coated.

Allow to rest for 5 minutes and mix again.

Butter the inside of a large baking dish. Spoon the mixture in the buttered baking dish and spread evenly to form a flat top.

Bake for 30 minutes or until golden brown on top.

Note: Add bits of fresh thyme and rosemary sprigs for garnish.

All La Brea Bakery products come par-baked, allowing you to bake off what you need each day. The aroma of fresh-baked bread wafting from your bakery will lure customers into your department.

Most La Brea Bakery bread is Non-GMO Project verified. They all use simple ingredients, traditional artisan bread processes, and are hand touched.

To view original recipes, please visit Spinach-Artichoke Dip and Artisan Bread Stuffing.

To view the complete line of La Brea Bakery items we carry, click here.