Mediterranean Spinach Artichoke Dip Pull-Apart Bread

Mediterranean Spinach Artichoke Dip Pull-Apart Bread

This Mediterranean Spinach Artichoke Dip Pull-Apart Bread is the ultimate party centerpiece—warm, cheesy, and packed with creamy spinach-artichoke goodness tucked between golden, garlicky bread layers. With hints of oregano, tangy feta, and olive oil, it’s a Mediterranean twist on a classic appetizer that’s perfect for gatherings, game nights, or just indulging with a glass of wine.

Total Time: 45–50 minutes

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Serves: 6–8

Ingredients

For the Bread:

1 large round loaf of sourdough or artisan bread

3 tbsp olive oil or melted butter

2 garlic cloves, minced

1 tsp dried oregano

1 tsp chopped fresh parsley (optional)

For the Mediterranean Spinach Artichoke Dip:

1 cup frozen spinach, thawed and drained (squeeze out excess moisture)

1 cup canned artichoke hearts, drained and chopped

½ cup cream cheese, softened

½ cup plain Greek yogurt

¼ cup mayonnaise (or more yogurt if preferred)

1 cup shredded mozzarella cheese

⅓ cup crumbled feta cheese

2 tbsp grated Parmesan cheese

1 garlic clove, minced

½ tsp lemon zest

½ tsp chili flakes (optional)

Salt & pepper to taste

Instructions

Preheat & Prep Bread

Preheat oven to 190°C (375°F).
Using a serrated knife, cut the bread diagonally into 1″ cubes, being careful not to slice all the way through the bottom (leave the base intact to hold the bread together). Repeat in the opposite direction to create a crosshatch.

Make the Dip

In a bowl, combine cream cheese, Greek yogurt, mayo, spinach, chopped artichokes, mozzarella, feta, Parmesan, lemon zest, garlic, chili flakes (if using), salt, and pepper. Mix until creamy and well-blended.

Stuff the Bread

Use a spoon (or your fingers) to gently pull apart the bread sections and stuff spoonfuls of the dip deep into the crevices. Make sure the dip is evenly distributed throughout the loaf.

Add Garlic-Olive Oil Drizzle

Mix olive oil (or melted butter), minced garlic, oregano, and parsley in a small bowl. Drizzle this mixture over the top of the stuffed bread, letting it seep into the edges.

Bake

Wrap the stuffed loaf loosely in foil and place it on a baking sheet.
Bake for 20 minutes, then uncover and bake for another 5–10 minutes until the top is golden and crispy and the cheese is melted and bubbling.

Serve

Serve warm, pulling apart chunks of the cheesy, savory bread. Optional: sprinkle with more fresh herbs or chili flakes before serving.

Tips:

Use Sturdy Bread
Choose a round artisan loaf like sourdough or boule—soft breads won’t hold up well to stuffing and baking.

Drain Spinach Thoroughly
Squeeze the spinach very well to avoid a watery dip. You can use a clean kitchen towel or paper towels.

Make Ahead Option
Assemble the bread (stuffed and oiled), wrap in foil, and refrigerate up to 1 day in advance. Bake when ready to serve.

Reheat Leftovers
Wrap in foil and reheat in the oven at 175°C (350°F) for 10–15 minutes. It reheats well, though it’s best fresh.

Use a Baking Sheet
Always place the bread on a baking tray to catch any melted cheese or drips.

Variations:

Add Olives or Sun-Dried Tomatoes
Finely chop kalamata olives or sun-dried tomatoes and mix them into the dip for a briny or sweet-savory boost.

Swap Cheeses
Use shredded provolone, gouda, or fontina instead of mozzarella for a different melty texture. Goat cheese also works in place of feta.

Make it Spicy
Add chili flakes, harissa, or a pinch of Aleppo pepper to the dip for a Mediterranean heat twist.

Gluten-Free Option
Use a gluten-free artisan loaf if available and ensure your cheeses and dips are gluten-free certified.

Mini Pull-Apart Bites
Instead of a whole loaf, use mini dinner rolls in a casserole dish. Pull apart, stuff the centers, and bake as a shareable dip tray.

Dairy-Free Version
Substitute vegan cream cheese, plant-based yogurt, and dairy-free cheese alternatives. Use olive oil instead of butter.

Add Protein
Stir in shredded rotisserie chicken, crisped pancetta, or chopped roasted red peppers to make it more filling.

Q&A

Q: Can I use fresh spinach instead of frozen?
A: Yes! Sauté about 4–5 cups of fresh spinach until wilted, then squeeze out all moisture before mixing into the dip.

Q: Can I make this dish ahead of time for a party?
A: Absolutely. Assemble the loaf (uncooked), wrap it in foil, and refrigerate it for up to 24 hours. Bake just before serving for best results.

Q: Can I freeze leftovers?
A: You can freeze them, but the texture may change slightly. For best results, reheat from frozen in foil at 175°C (350°F) until warmed through.

Q: What’s the best way to serve this?
A: Place it on a serving board with napkins and let guests pull it apart by hand. You can also slice it and serve with toothpicks for tidier portions.

Q: Can I use store-bought spinach artichoke dip instead?
A: Yes! If you’re short on time, store-bought dip works—just make sure it’s thick enough to stuff into the bread without dripping out.

Nutrition Facts

Note: Nutritional content will vary based on bread size, cheese amounts, and additional toppings.

Conclusion

This Mediterranean Spinach Artichoke Dip Pull-Apart Bread is the perfect balance of creamy, cheesy, garlicky, and herby goodness—wrapped up in one shareable, crowd-pleasing appetizer. With Mediterranean flair from feta, lemon, and artichokes, it’s a great twist on a familiar classic. Ideal for parties, holidays, or just cozy nights in, this bread delivers both comfort and sophistication in every pull-apart bite.