Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Introduction

This warm, gooey, and flavor-packed pull-apart bread takes the beloved spinach-artichoke dip and stuffs it into a crusty sourdough loaf. It’s loaded with melted cheese, garlicky spinach, briny artichokes, and creamy goodness in every bite — a true party favorite that’s easy to make and fun to eat.

⏱ Time Overview

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Total Time: ~40 minutes

Servings: 6–8 (as an appetizer)

Ingredients

For the Bread:

1 round sourdough loaf (about 8–10 inches)

2 tbsp olive oil or melted butter (for brushing)

For the Filling:

1 cup cooked spinach (or 4 cups fresh spinach, wilted and squeezed dry)

1 cup canned or jarred artichoke hearts, chopped

1/2 cup cream cheese, softened

1/4 cup sour cream or Greek yogurt

1 clove garlic, minced

1/4 tsp red pepper flakes (optional)

Salt & pepper to taste

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded cheddar or Monterey Jack (optional, for extra cheesiness)

Instructions

Step 1: Preheat and Prepare the Bread

Preheat oven to 375°F (190°C).

Place the sourdough loaf on a cutting board.

Using a serrated knife, slice the loaf in a crosshatch pattern (1-inch squares), cutting almost to the bottom but not through it.

Gently pull the sections apart to open up the spaces.

Step 2: Make the Spinach Artichoke Mixture

In a medium bowl, mix together:

Cream cheese

Sour cream/Greek yogurt

Garlic, red pepper flakes, salt, and pepper

Spinach and chopped artichokes

Half of the mozzarella and Parmesan cheese

Stir until well combined.

Step 3: Stuff the Bread

Spoon the mixture generously into the slits of the bread, pressing it down to fill all the nooks.

Sprinkle the remaining cheeses over the top.

Brush the top of the bread with olive oil or melted butter.

Step 4: Bake

Wrap the loaf loosely with foil and bake for 15 minutes.

Uncover and bake another 8–10 minutes, or until cheese is melted and bubbly, and the top is golden and crispy.

Optional Garnishes

Fresh parsley or chives, chopped

Extra grated Parmesan

Crushed red pepper flakes for heat

Serving Suggestions

Serve as a centerpiece for game day or holiday parties.

Pair with a crisp green salad or soup for a cozy meal.

Offer extra dipping sauce on the side: marinara, garlic butter, or ranch.

Tips

Use thawed frozen spinach: Just be sure to squeeze out as much water as possible.

Shortcut: Use store-bought spinach artichoke dip for an even quicker version.

Want crunch? Add chopped water chestnuts to the filling.

Bread swap: You can use French bread or ciabatta if sourdough isn’t available.

❓ FAQs

Q: Can I make this ahead of time?
A: Yes! Assemble the stuffed bread and refrigerate (unbaked) for up to 24 hours. Bake when ready to serve.

Q: Can I use frozen bread?
A: Fresh is best, but thawed frozen bread works. Just ensure it’s firm enough to cut cleanly.

Q: Can I make it gluten-free?
A: Absolutely. Use a gluten-free artisan loaf and ensure your cheeses and fillings are certified gluten-free.

Nutrition (Per Serving, approx. 1/8 loaf)