Mediterranean Spinach Artichoke Dip Pull-Apart Bread

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🥖 Description

This Mediterranean-inspired pull-apart bread combines fluffy bread bites stuffed with a creamy spinach-artichoke dip featuring tangy feta, rich cream cheese, and sun-dried tomatoes. Baked until golden and melty, it’s the perfect appetizer, party centerpiece, or snackable treat with irresistible cheesy Mediterranean flair.

📋 Ingredients for Mediterranean Spinach Artichoke Dip Pull-Apart Bread

  • 1 cup frozen chopped spinach (thawed & squeezed dry)

  • 1 cup marinated artichoke hearts, chopped

  • 4 oz cream cheese, softened

  • ½ cup sour cream or Greek yogurt

  • ½ cup feta cheese, crumbled

  • ½ cup shredded mozzarella

  • ¼ cup grated Parmesan

  • 2 tbsp sun-dried tomatoes, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp lemon juice

  • 1 tsp dried oregano

  • Salt & pepper to taste

For Bread Dough:

  • 1 can refrigerated biscuit dough or pizza dough (about 16 oz)

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp dried Italian seasoning

🔧 Instructions

  1. Preheat oven to 350°F (175°C). Grease a round baking dish or oven-safe skillet.

  2. Mix Filling: Combine spinach, artichokes, cream cheese, sour cream, feta, mozzarella, Parmesan, sun-dried tomatoes, garlic, lemon juice, oregano, salt & pepper.

  3. Prepare Dough Balls: Cut dough into 16 equal pieces. Flatten each piece into a round disc.

  4. Fill: Add 1–2 tsp of filling into the center of each disc. Pinch edges together to seal and form balls.

  5. Arrange: Place filled dough balls seam-side down in a circle around the edge of dish. Spoon extra filling into center.

  6. Brush & Season: Brush dough tops with olive oil; sprinkle garlic powder and Italian seasoning.

  7. Bake for 25–30 minutes until bread is golden brown and cheese is bubbly.

  8. Serve warm — guests pull off bread bites and scoop the dip from the center.

📌 Notes

  • Use homemade dough for a rustic touch.

  • Make ahead: fill and arrange, cover, refrigerate up to 12 hours.

  • Reheat leftovers at 325°F for 10 minutes.

💡 Tips

  • Drain spinach/artichokes well to avoid watery dip.

  • Add chopped olives or roasted peppers for extra Mediterranean flavor.

  • Sprinkle fresh parsley or basil on top before serving.

👩‍🍳 Servings

Makes 6–8 appetizer servings.

⚖️ Nutritional Info

(Per serving, approx.)

  • Calories: 290

  • Fat: 18 g

  • Carbs: 22 g

  • Protein: 9 g

  • Fiber: 2 g

  • Sodium: 620 mg

🌟 Benefits

  • Packed with veggies like spinach & artichokes: fiber + antioxidants

  • Calcium-rich from cheeses

  • Crowd-pleasing party dish

  • Easy pull-apart format = mess-free sharing

❓ Q/A

Q: Can I make it vegetarian?
A: It already is! Just ensure your cheeses are vegetarian-friendly.

Q: Can I use fresh spinach?
A: Yes — sauté 3 cups fresh spinach until wilted; cool and squeeze out moisture before using.

Q: Can I freeze it?
A: Freeze unbaked assembled bread (well wrapped) up to 1 month. Thaw overnight in fridge and bake as directed.

Q: What can I serve with it?
A: It stands alone, but pairs well with veggie crudités, olives, or a fresh Greek salad.

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