Mediterranean Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
This Mediterranean Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is the ultimate crowd-pleasing appetizer. It’s warm, gooey, and bursting with creamy Mediterranean flavors — melty cheese, garlicky spinach, and tangy artichokes all tucked between crispy sourdough slices. It’s perfect for game nights, potlucks, or any time you want to serve something indulgent yet easy.
Total Time: 30–35 minutes
Servings: 6–8
Ingredients
For the Bread:
1 large round sourdough loaf
2 tbsp olive oil or melted butter (for brushing)
1 clove garlic, minced (optional, for extra flavor)
For the Spinach-Artichoke Filling:
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
1 cup canned or jarred artichoke hearts, chopped
½ cup cream cheese, softened
½ cup sour cream or Greek yogurt
1 cup shredded mozzarella cheese
½ cup grated Parmesan or feta cheese
½ tsp dried oregano
½ tsp red chili flakes (optional)
Salt and pepper, to taste
Juice of ½ lemon (optional, for brightness)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Line a baking sheet with foil or parchment paper for easy cleanup.
Prepare the Filling:
In a bowl, mix together cream cheese, sour cream (or yogurt), mozzarella, Parmesan or feta, spinach, artichokes, oregano, chili flakes, salt, and pepper.
Add lemon juice if using and stir until creamy and well combined.
Cut the Bread:
Place the sourdough loaf on a cutting board.
Using a sharp bread knife, make diagonal cuts about 1 inch apart across the loaf, but don’t cut all the way through — leave about ½ inch at the bottom to keep it intact.
Turn the loaf and make diagonal cuts in the opposite direction, creating a crosshatch pattern and small bread cubes.
Stuff the Bread:
Carefully spoon the spinach-artichoke mixture into the cuts, pressing it down between the slices so it reaches deep into the loaf.
Use your fingers or a small spoon to ensure the filling is evenly distributed.
Brush & Bake:
Mix olive oil (or butter) with minced garlic and brush it over the top of the bread.
Wrap the loaf loosely in foil and bake for 15–20 minutes.
Unwrap the top and bake for another 5–7 minutes, until the cheese is melted and bubbly and the bread edges are crisp.
Serve:
Serve hot straight from the oven. Pull pieces apart and enjoy the gooey, cheesy goodness!
Tips & Variations
Cooking Tips
Don’t cut too deep: Leave the bottom intact to hold the bread together.
Use room temperature ingredients: Softened cream cheese and room-temperature sour cream mix more smoothly.
Double the filling: If your loaf is large or you like extra creamy filling, double the spinach-artichoke mixture.
Mediterranean twist: Add sun-dried tomatoes, Kalamata olives, or a sprinkle of za’atar for extra flavor.
Cheese swaps: Try a mix of mozzarella and provolone, or use feta for a tangier, saltier finish.
Add protein: Fold in shredded rotisserie chicken or crisp bacon for a heartier pull-apart.
Vegan version: Use vegan cream cheese and mozzarella alternatives; add nutritional yeast for a cheesy flavor.
Serving Ideas
Serve with warm marinara sauce, tzatziki, or roasted red pepper dip.
Pair with Mediterranean salad, roasted vegetables, or a bowl of soup for a full meal.
Garnish with fresh parsley or basil just before serving for a pop of color and freshness.
Make-Ahead Tip
Assemble the bread and filling ahead of time. Cover and refrigerate for up to 8 hours, then bake just before serving.
Q&A
Q: Can I use a different type of bread?
Yes. Any sturdy loaf works — Italian, French, or ciabatta. Avoid very soft sandwich bread, which may fall apart.
Q: Can I freeze this?
You can freeze the unbaked stuffed loaf. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 350°F for 25–30 minutes.
Q: How do I prevent soggy bread?
Make sure the filling isn’t too watery. Drain the spinach and artichokes well before mixing.
Q: Can I make it on the grill?
Yes. Wrap it in foil and grill over indirect heat for 15–20 minutes until heated through and melty.
Q: Can I make this gluten-free?
Absolutely — just use a gluten-free artisan loaf or GF sourdough instead.
Nutrition
(Per Serving, approx.)
Calories: 340
Protein: 13 g
Fat: 22 g
Carbohydrates: 22 g
Fiber: 2 g
Sugar: 3 g
Sodium: 520 mg
(Values vary based on bread and cheese choices.)
Conclusion:
This Mediterranean Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is everything you want in a shareable dish — creamy, garlicky, cheesy, and irresistibly crispy. Each bite brings a blend of savory Mediterranean flavors that keep everyone reaching for more. It’s easy to prepare, visually impressive, and guaranteed to disappear fast at any gathering.