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
Scale
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
