Spinach Artichoke Pull-Apart Bread Recipe
If you love warm, melty, and ridiculously tasty snacks, you’re going to fall head over heels for this Spinach Artichoke Pull-Apart Bread Recipe. It takes the classic flavors of spinach artichoke dip—creamy, cheesy, garlicky—and transforms them into a fun, shareable loaf that’s perfect for parties, cozy nights in, or anytime you want to wow your taste buds. Imagine pulling apart gooey, flavorful bread loaded with spinach, artichoke, and cheese with every bite—pure comfort and indulgence wrapped in crusty sourdough. This recipe is not only a crowd-pleaser but also a delightful way to bring a beloved appetizer to life in bread form.
Ingredients You’ll Need
The magic of this Spinach Artichoke Pull-Apart Bread Recipe lies in its simple yet boldly flavorful ingredients. Each component plays a key role in creating the perfect balance of creamy richness, cheesy goodness, and fresh, vibrant bites that bring this dish alive.
- 1 loaf sourdough bread: The sturdy base that holds all the delicious fillings, with a pleasantly tangy crust that crisps up beautifully.
- ½ cup artichoke hearts (drained): Adds a tender, slightly tangy bite that pairs perfectly with the creamy spinach.
- ½ cup frozen spinach (thawed and squeezed): Brings a mild earthiness and vibrant green color that feels fresh and wholesome.
- ¼ cup sour cream: Creams up the filling, adding a subtle tang and silky texture.
- ¼ cup cream cheese: Makes the filling luxuriously smooth and rich.
- 1 cup shredded mozzarella cheese (divided): Melts to gooey perfection, creating that irresistible cheesy stretch we all crave.
- ½ cup shredded Parmesan cheese: Offers a nutty, savory punch that complements the other cheeses.
- 1 teaspoon garlic powder: Deepens the flavor with gentle garlicky warmth.
- Salt and pepper, to taste: Simple seasonings that bring all the ingredients together harmoniously.
How to Make Spinach Artichoke Pull-Apart Bread Recipe
Step 1: Prepare Your Oven and Bread
Start by preheating your oven to 350°F to ensure it’s ready for that perfect bake. Then, take your loaf of sourdough bread and grab a sharp bread knife. Carefully slice the bread diagonally into strips, making sure not to cut all the way through the bottom—this creates the “pull-apart” effect later.
Step 2: Make the Crosshatch Cuts
Now, rotate the bread and make diagonal cuts in the opposite direction, again not cutting fully through the loaf. The result should be a beautiful crosshatch pattern that allows the filling to sneak into every crevice for maximum flavor in each piece.
Step 3: Mix the Filling
In a bowl, combine drained artichoke hearts, squeezed spinach, sour cream, cream cheese, garlic powder, salt, pepper, and most of your shredded mozzarella and Parmesan cheese—reserving about a quarter of the cheese to sprinkle on top later. This mixture is your flavor-packed filling that will transform the bread.
Step 4: Stuff the Bread
Using a spoon or your hands, carefully stuff the spinach and artichoke mixture into every cut and crevice of the bread. Don’t be shy here—loading the bread generously ensures every pull-apart piece has that creamy, cheesy goodness we’re after.
Step 5: Top and Wrap
Sprinkle the reserved cheese evenly over the top, again trying to get some into the cracks. Then wrap the entire loaf tightly in foil; this traps moisture and helps the filling melt and meld with the bread perfectly.
Step 6: Bake Your Pull-Apart Bread
Bake the covered bread in your preheated oven for 10 minutes, then carefully remove the foil and bake for an additional 10 to 15 minutes. This final step lets the cheese bubble and the crust crisp up slightly without drying out the filling.
Step 7: Cool and Serve
Take your bread out of the oven and let it cool for a few minutes. This resting time helps the cheese set just enough so you can pull apart perfect pieces without losing any of that luscious filling.
How to Serve Spinach Artichoke Pull-Apart Bread Recipe
Garnishes
To elevate your Spinach Artichoke Pull-Apart Bread Recipe, consider sprinkling chopped fresh parsley or chives over the top. A light dusting of red pepper flakes also adds a touch of heat that contrasts beautifully with the creamy filling. These little touches add color and fresh flavors that brighten the dish.
Side Dishes
This pull-apart bread pairs wonderfully with crisp, refreshing sides. A simple green salad with lemon vinaigrette cuts through the richness, while a bowl of tomato soup or roasted garlic soup makes for a comforting combo that feels like a warm hug in a meal.
Creative Ways to Present
For parties, place your Spinach Artichoke Pull-Apart Bread Recipe on a large wooden board surrounded by small bowls of extra Parmesan or marinara sauce for dipping. You can also serve it alongside an assortment of charcuterie for a fun and hearty appetizer board that encourages sharing and lingering conversations.
Make Ahead and Storage
Storing Leftovers
Once your pull-apart bread has cooled completely, store any leftovers in an airtight container or wrap them tightly in plastic wrap. Keep it refrigerated, where it will stay fresh for up to three days without losing its wonderful flavors or texture.
Freezing
If you want to save this delicious treat for longer, you can freeze the whole loaf wrapped tightly in foil and then a freezer bag to prevent freezer burn. Frozen pull-apart bread will keep well for up to two months. Thaw it overnight in the fridge before reheating.
Reheating
To enjoy your leftovers or thawed bread, place it in a preheated oven at 350°F, wrapped in foil, for about 10 to 15 minutes until warmed through and the cheese is melty again. Avoid microwaving to keep the crust crispy and the filling luscious.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works beautifully—just be sure to sauté or steam it until wilted and then squeeze out all excess moisture to keep your filling from becoming watery.
Is sourdough bread necessary?
While sourdough adds a lovely tang and sturdy texture, you can use other crusty bread like French or Italian bread. Just choose a loaf that’s big enough to hold the filling and won’t fall apart when cut.
Can I make this recipe dairy-free?
Yes, you can swap the sour cream, cream cheese, and cheeses for dairy-free alternatives. Look for plant-based cream cheese, sour cream, and mozzarella substitutes to maintain rich, melty goodness without dairy.
What if I want to add more flavor to the filling?
Feel free to add finely chopped roasted garlic, a squeeze of lemon juice, or some crushed red pepper flakes to the filling. These tweaks bring extra depth and a personal twist to the classic Spinach Artichoke Pull-Apart Bread Recipe.
How do I serve this if I have guests?
This recipe is designed for sharing! Place it in the center of the table with plenty of napkins—the pull-apart style makes it super fun and easy for everyone to grab their own cheesy, spinachy piece.
Final Thoughts
There’s something incredibly satisfying about pulling apart gooey, cheesy bread loaded with flavorful spinach and artichokes. This Spinach Artichoke Pull-Apart Bread Recipe is one of those crowd-pleasers that brings everyone together, whether it’s a casual night with friends or a holiday gathering. I can’t wait for you to try it—you’ll soon discover it’s not just a recipe, but an experience of delicious comfort that’s too good to resist. Happy baking and even happier pulling apart!
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Spinach Artichoke Pull-Apart Bread Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spinach Artichoke Pull-Apart Bread is a delicious and indulgent appetizer perfect for parties or cozy nights in. A crusty sourdough loaf is loaded with a creamy blend of spinach, artichokes, cheeses, and garlic, baked until golden and bubbly. The pull-apart nature makes it fun and easy to share.
Ingredients
Bread:
- 1 loaf sourdough bread
Spinach Artichoke Filling:
- ½ cup artichoke hearts (drained, canned or jarred)
- ½ cup frozen spinach (thawed and squeezed of excess water)
- ¼ cup sour cream
- ¼ cup cream cheese
- 1 cup shredded mozzarella cheese (divided use)
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the bread.
- Cut the Bread: Using a sharp bread knife, slice the sourdough loaf diagonally into strips, taking care not to cut all the way through the base of the bread to keep it intact.
- Make Crosscuts: Make diagonal cuts in the opposite direction to create a crosshatch pattern on the loaf, again not slicing completely through to the bottom to maintain the loaf’s structure.
- Prepare Filling: In a bowl, thoroughly mix the drained artichoke hearts, squeezed spinach, sour cream, cream cheese, half of the mozzarella, Parmesan cheese, garlic powder, salt, and pepper until well combined. Reserve about a quarter of the combined cheeses for topping.
- Stuff the Bread: Use a spoon or your hands to gently stuff the creamy spinach-artichoke mixture deep into the crevices created by your cuts, packing as much filling as possible inside the loaf. There may be some filling leftover.
- Top with Cheese: Sprinkle the reserved cheese mixture on top of the loaf, making sure some cheese falls into the crevices for extra cheesy goodness.
- Wrap and Bake: Wrap the stuffed bread tightly in aluminum foil and bake on a baking sheet for 10 minutes to heat through and melt the cheeses inside.
- Uncover and Continue Baking: Remove the foil and bake for an additional 10 to 15 minutes until the cheese on top is melted, bubbly, and starting to turn golden brown.
- Cool and Serve: Once out of the oven, let the bread cool slightly for a few minutes so it firms up a bit, then serve warm for pulling apart and enjoying.
Notes
- Make sure to squeeze out as much water as possible from thawed spinach to prevent soggy bread.
- You can substitute any mild shredded cheese in place of mozzarella if preferred.
- To make it spicier, add a pinch of crushed red pepper flakes to the filling mix.
- Use a serrated bread knife for clean cuts without crushing the loaf.
- Leftover filling can be served as a dip with tortilla chips or crackers.
- If desired, sprinkle fresh herbs like parsley or chives on top after baking for color and freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
