Spinach Artichoke Pull-Apart Bread Recipe

Introduction

This Spinach Artichoke Pull-Apart Bread is a delicious and shareable appetizer that’s perfect for gatherings or a cozy snack. Stuffed with a creamy spinach and artichoke dip, it’s packed with cheesy goodness and easy to prepare.

Ingredients

• 1 loaf sourdough bread
• ½ cup artichoke hearts, drained
• ½ cup frozen spinach, thawed and squeezed dry
• ¼ cup sour cream
• ¼ cup cream cheese
• 1 cup shredded mozzarella cheese, divided
• ½ cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: Using a sharp knife, cut the bread diagonally into strips without slicing all the way through.
3. Step 3: Cut again in the opposite direction to create diamond-shaped crevices.
4. Step 4: In a bowl, mix together the artichoke hearts, spinach, sour cream, cream cheese, half of the mozzarella, Parmesan cheese, garlic powder, salt, and pepper. Reserve the remaining mozzarella for topping.
5. Step 5: Stuff the spinach and artichoke mixture generously into the bread’s crevices.
6. Step 6: Sprinkle the remaining mozzarella cheese over the top, focusing on filling any gaps.
7. Step 7: Wrap the loaf in foil and bake for 10 minutes.
8. Step 8: Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
9. Step 9: Let cool slightly before serving.

Tips & Variations

• Use fresh spinach instead of frozen for a brighter flavor and texture.
• Add a pinch of red pepper flakes for a bit of heat.
• Try different cheeses like Monterey Jack or Gouda for a unique twist.
• Serve with marinara sauce or ranch dressing on the side for dipping.

Storage

Store leftover bread in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. To reheat, warm in a 350°F oven for about 10 minutes until heated through and the cheese is melted again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, a crusty bread like French or Italian loaf works well, but sourdough is preferred for its sturdy texture that holds the filling nicely.

Can I prepare this ahead of time?

You can stuff the bread a few hours before baking and keep it wrapped in the refrigerator, then bake just before serving for best results.

Spinach Artichoke Pull-Apart Bread Recipe

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★★★★★

4.4 from 138 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Spinach Artichoke Pull-Apart Bread is a deliciously cheesy and savory appetizer perfect for sharing. A crusty sourdough loaf is sliced into diamond-shaped crevices and stuffed generously with a creamy mixture of spinach, artichoke hearts, cream cheese, sour cream, and mozzarella, then baked until bubbly and golden. It’s an irresistible crowd-pleaser for parties, game days, or casual gatherings.

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Ingredients

Scale 1x2x3x

Spinach Artichoke Mixture

• ½ cup artichoke hearts, drained
• ½ cup frozen spinach, thawed and squeezed dry
• ¼ cup sour cream
• ¼ cup cream cheese
• 1 cup shredded mozzarella cheese, divided
• ½ cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Bread

• 1 loaf sourdough bread

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the bread.
2. Cut the bread: Use a sharp knife to cut the sourdough loaf diagonally into strips, being careful not to slice all the way through the bottom crust to keep the loaf intact.
3. Make diamond-shaped crevices: Cut the bread again diagonally in the opposite direction, creating a diamond pattern of cuts and deep crevices perfect for stuffing.
4. Prepare the filling: In a bowl, combine drained artichoke hearts, thawed and drained spinach, sour cream, cream cheese, mozzarella (reserve ¼ for topping), Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly until well blended.
5. Stuff the bread: Generously fill each diamond-shaped crevice of the bread with the creamy spinach and artichoke mixture, making sure to get filling deep inside.
6. Add the cheese topping: Sprinkle the reserved mozzarella cheese evenly over the top of the stuffed bread, focusing on filling any remaining gaps.
7. Wrap and bake: Wrap the loaf tightly in aluminum foil to retain moisture and place it on a baking sheet. Bake in the preheated oven for 10 minutes.
8. Finish baking uncovered: Remove the foil and bake for another 10 to 15 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
9. Cool and serve: Allow the bread to cool slightly before serving to let the filling set a bit and to avoid burns.

Notes

• Use a sharp serrated knife to easily cut through the crust without flattening the loaf.
• Ensure spinach is thoroughly squeezed dry to prevent sogginess.
• For extra flavor, you can add chopped garlic or red pepper flakes to the filling.
• This dish is best served fresh and warm for gooey cheese pull-apart experience.
• Leftovers can be reheated in the oven wrapped in foil to preserve moisture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Spinach Artichoke Bread, Pull-Apart Bread, Cheesy Bread, Appetizer, Party Food, Spinach Dip Bread