Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Artichoke Pull-Apart Bread Recipe

★★★★★

4.4 from 138 reviews
  • Author: Simon
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenofsimon.com/spinach-artichoke-pull-apart-bread-recipe/