Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Description

This indulgent appetizer combines the rich, creamy flavors of spinach and artichoke dip with the rustic charm of a crusty sourdough loaf. Each pull-apart piece is loaded with melty cheese, tangy artichokes, and savory spinach, making it a perfect centerpiece for parties, game nights, or cozy gatherings. Served hot, it’s a guaranteed crowd-pleaser.

Ingredients for Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• 1 large round sourdough bread loaf

• 2 cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese (or Monterey Jack for a milder flavor)

• 1 cup fresh spinach, chopped

• 1 can (14 oz) artichoke hearts, drained and chopped

• 4 oz cream cheese, softened

• ½ cup sour cream

• ¼ cup mayonnaise

• 3 cloves garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp crushed red pepper flakes (optional)

• 2 tbsp olive oil or melted butter

• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat Oven

   • Set to 375°F (190°C).

2. Prepare the Bread

   • Place the sourdough loaf on a cutting board. Using a sharp bread knife, cut deep crisscross slits into the bread without slicing all the way through, creating a grid pattern.

3. Make the Filling

   • In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, salt, pepper, spinach, artichokes, mozzarella, and cheddar. Mix until well blended.

4. Stuff the Bread

   • Use a spoon or spatula to gently open the bread crevices and fill them with the spinach-artichoke-cheese mixture.

5. Brush & Bake

   • Drizzle or brush olive oil (or melted butter) over the top of the bread. Wrap loosely in foil and bake for 15 minutes.

6. Uncover & Melt

   • Remove foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.

7. Serve

   • Garnish with parsley and serve warm, pulling apart the cheesy pieces.

Notes

• Fresh spinach can be swapped for frozen spinach (thawed & drained well).

• For extra flavor, sprinkle grated Parmesan over the top before baking.

• If your sourdough is small, adjust filling amounts accordingly.

Tips

• Prevent Sogginess: Make sure the spinach and artichokes are well-drained.

• Easy Serving: Slice deeper cuts to make pulling apart easier.

• Add Kick: Mix in diced jalapeños for a spicy twist.

• Make Ahead: Prepare and stuff the bread ahead of time, refrigerate, then bake when ready.

Servings

• Makes 8–10 servings as an appetizer.

Nutritional Information (Per serving, approx.)

• Calories: 310

• Protein: 11g

• Carbohydrates: 25g

• Fat: 18g

• Saturated Fat: 9g

• Fiber: 3g

• Sodium: 530mg

• Sugar: 2g

Benefits

• Protein & Calcium: Thanks to the cheese.

• Vegetable Boost: Spinach and artichokes provide fiber, vitamins, and antioxidants.

• Crowd-Friendly: Easy to share and visually impressive.

Q&A

Q: Can I use a different bread?
A: Yes, any crusty artisan loaf works—just make sure it’s dense enough to hold the filling.

Q: Can I freeze it?
A: You can freeze the stuffed but unbaked loaf. Thaw in the fridge overnight, then bake as instructed.

Q: How do I reheat leftovers?
A: Wrap in foil and bake at 350°F for 10–15 minutes to restore melty texture.

Q: Is there a lighter version?
A: Use reduced-fat cheeses, light sour cream, and skip the mayo for a lower-calorie option.